1 lb. crabmeat (finger through meat for any stray bits of shell)
1- 8 oz. block cream cheese
1 stick butter
1 onion (finely chopped)
1 bell pepper (finely chopped)
1 1/2 caps of crab boil (using the cap from the bottle)
Over medium heat, saute onion and bell pepper in melted butter until soft. Add cream cheese
and crabmeat. Continue to cook on low and stir gently. Add crab boil to taste. Serve warm.
Lower Fat: Use low-fat cream cheese and whipped butter. 181 calories. 12g fat, (7g saturated
fats, 91mg cholesterol.) 5g carbohydrates, (0g fiber, 3g sugar.) 381mg sodium. 13g protein.
Lower Carb: Recipe is lower carb as is, containing 4g carbohydrates.
Lower Sodium: Use unsalted butter to reduce sodium to 318mg.
Dairy-free: Substitute vegan cream and margarine. 223 calories. 19g fats, (7g saturated fats,
55mg cholesterol.) 2g carbohydrates, (0g fiber, 1g sugar.) 321mg sodium. 12g protein.
Gluten-free: Recipe is gluten-free as is.