Happy Hour! Well, I guess, not quite yet. It is 7 am. How about after work?
As promised, every Friday morning I’ll be posting my happy hour recipe for the evening, so you can have a happy hour of your own!
My husband’s coworker, Joni, has talked me into spinning every Friday after work. I’m not referring to drinking so much my head is spinning, I’m talking about bicycle spinning at the local gym.
Last Friday was my second spinning experience. I have to say I’m hooked! Spinning is hard work! Of course, hard work means I can indulge in a little happy hour too.
Joni provided this easy dip recipe as we were peddling away. I have to admit, I’m not sure I got this right, after all I had to remember the ingredients all the way home.
Joni’s recipe is a lower calorie version of crab dip using light mayonnaise and light cream cheese. Joni used fresh crab, but by the time I got to the store, the crab was questionable, so I bought canned.
Still, even without the fresh crab, it was a delicious end to a busy week, and treat after a grueling spinning session.
- 1 can crab meat, drained
- 4 ounces light cream cheese
- 2 tablespoons light mayonnaise
- ¼ cup green onion, sliced
- ¼ cup Parmesan cheese
- hot sauce to taste
- Preheat oven to 350.
- Combine ingredients and bake for 20 minutes until bubbly and lightly browned.
What’s good for me in this dish?
Crab is good source of Folate and Potassium, as well as Protein, Phosphorus, Zinc, Copper and Selenium. This canned crab is high in Sodium, and very high in Cholesterol.
Amount Per Serving
Total Fat: 7.62g
Total Carbs: 3.43g
Dietary Fiber: 0.16g
Old Weight Watchers Points 3
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.