Fat free cottage cheese
Fat-free cream cheese
3 Tbsp, at room temperature
1 pound(s), picked over and flaked
Weight Watchers Reduced-fat Mexican style shredded cheese
2 medium, chopped
Fresh lemon juice
1 tsp, powdered
Hot pepper sauce
⅛ tsp, 3-4 drops
- Preheat the oven to 375°F. Spray a 1-quart baking dish with nonstick spray.
- Beat the cottage cheese and cream cheese with an electric mixer on medium speed in a large bowl until smooth and creamy. Stir in the crab, cheddar cheese, scallions, lemon juice, Worcestershire sauce, mustard, salt, and hot pepper sauce. Transfer to the baking dish.
- Bake, uncovered, until bubbly, about 25 minutes. Serve hot or let cool slightly and serve warm. Yields 1/4 cup per serving.