My family loves crab dip, so I often make it on special occasions.  I tripled the amount of crab in the original recipe since I like truly crabby crab dips.  This is a warm, cheesy, flavorful dip that is a breeze to make.

Recipe adapted from Food Network

Ingredients:

8 ounces reduced fat cream cheese

16 ounces lump crab meat

½ cup shredded Monterey jack cheese, plus more for topping

1 tablespoon milk

1 tablespoon Asian Chili sauce

2 teaspoons brown sugar

2 teaspoons reduced sodium soy sauce

2 scallions thinly sliced white and green separated

Sprinkle of paprika

Directions:

1. Preheat oven to 350 degrees. Spray an 8×8 dish with olive oil spray.
2. Add cream cheese, milk, chili sauce, brown sugar, and soy sauce to a stand mixer.  Mix on low to combine.
3. Fold in the whites of scallions, crab meat, and shredded cheese.
4. Top with a layer of shredded cheese.
5. Bake 20-25 minutes.
6. Sprinkle with green scallions and paprika.
7. Serve with fresh vegetables or crackers.