Makes 2 servings
2/3 cup lump crabmeat (1 small can)
2 tablespoons light mayonnaise
2 tablespoons whipped cream cheese
2 tablespoons sour cream
1/4 cup raw chopped celery
2 tablespoons raw chopped onions
2 tablespoons chopped green onions
2 tablespoons chopped red bell peppers
salt and pepper to taste
Drain can of crabmeat
chop celery, sweet onion, green onion, bell pepper
Spray nonstick coating on small skillet, cook chopped sweet onion
over high heat for about 1 minute, until browned. Remove from heat and set aside.
In medium bowl, combine sour cream, mayo and cream cheese.
Whisk until smooth. Add salt and pepper (can also add dash of cayenne or red pepper if desired)
Add browned onion, chopped celery, sliced green onions, chopped bell pepper,
stirring until mixed well. Gently stir in 1 can of rinsed and drained lumb crabmeat.
Refrigerate for at least 1 hr to allow flavors to comgine.
One Serving = 1/2 of recipe
Net Carbs 7 grams
Protein 21 grams
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