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Hot Crab Dip

  • Nonstick pan coating
  • 1 cup chopped fresh mushrooms
  • 3/4 cup Florida Orange Juice
  • 1 14-oz. can artichoke hearts, well-drained and chopped
  • 2/3 cup fat-free mayonnaise
  • 1/3 cup sliced green onions
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup diced pimiento
  • 1 6-oz. can lump crabmeat, drained, flaked and cartilage removed
Spray unheated medium saucepan with nonstick coating. Heat over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange juice, artichokes, mayonnaise, onions, cheese, and pimiento. Gently fold in crabmeat. Transfer to a 1-quart casserole.

Bake, uncovered, in a 400° oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetables or assorted crackers. Makes about 3-1/2 cups.

To make pita chips, cut four pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350 oven 8 to 10 minutes or until crisp. Serves 12.

Nutrition facts per serving:
55 calories, 4 g protein, 7 g carbohydrates, 1 g total fat (1 g sat. fat), 12 mg cholesterol, 1 g dietary fiber, 280 mg sodium. Daily values: 13% vit C.

Source:
Florida Department of Citrus.


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