I get lots of requests to bring this to dinner parties. There are many different variations but this one is my favorite. I like to use fat free cream cheese because then I don’t feel so guilty. Ideally, you SHOULD use fresh lump crab meat, but it’s a bit pricy--canned is fine. For a Mexican flare, add a ½ cup of salsa.

Ingredients

8 serv.

fat free cream cheese, room temperature16 ounces
jumbo lump crab meat, drained↗2 cans
green onion, diced↗1⁄4 cup
parmesan cheese, grated↗3 tablespoons
garlic, minced↗2 teaspoons
marinated artichoke hearts, chopped1 jar
crushed red pepper flakes↗1⁄2 teaspoon
cooking spray

Step-by-step instructions

1
Preheat oven to 425 degrees.
2
In a large bowl, combine all ingredients.
3
Spread mixture evenly into a shallow baking dish coated with cooking spray.
4
Bake 20 minutes or until mixture starts to bubble.
5
Let stand for 5 to 10 minutes before serving.

Source: food.com

Original recipe ↗

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