Crab Dip with Red Pepper Scoops



Ingredients


2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon hot sauce
1/4 teaspoon salt, seasoned to taste
1/4 teaspoon freshly cracked black pepper, seasoned to taste
8 ounces (1 cup) lump crab meat, picked for shells
2 large hard boiled egg whites, diced
2 tablespoons shallot, minced
1 tablespoon fresh jalapeño or Serrano chili, minced
1/4 cup red bell pepper, minced
1 teaspoon fresh ginger, minced
2 tablespoons fresh cilantro leaves, chopped
Whole Cabbage leaves as garnish
Dippers
2 red bell peppers, cut into 1 1/2" wide strips
Twelve 1 1/2" cucumber disks, centers partially hollowed

Directions

In a mixing bowl, combine lime juice, olive oil, hot sauce, salt and pepper. Add the next 7 ingredients to the mixing bowl and toss to combine. Season with salt and pepper again if necessary. Serve the crab dip in bowls lined with a cabbage leaf. Serve with red pepper scoops or spoon onto cucumber disks. This salad can be prepared several hours in advance when left covered and refrigerated.
RECIPE SUMMARY

Servings:

4

Serving Size:

1/2 cup

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 4
Amount Per Serving
Calories: 200
Calories from Fat: 80
% Daily Value**
Total Fat: 9g
13%
      Saturated Fat: 1g
6%
     
Cholesterol: 40mg
13%
Sodium: 410mg
17%
Total Carbohydrate: 17g
6%
      Dietary Fiber: 5g
19%
      Sugars: 3g
 
Protein: 17g
 
Vitamin A 50%
• Vitamin C 240%
Calcium 10%
• Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
 
25g
30g
Calories Per Gram:
Fat: 9 • Carbohydrate: 4 • Protein 4