Crab Dip Spinach Pasta

As a Marylander I really miss crab foods during the winter. My grocery store had lump crab meat on sale this week so I picked up a pound and was debating what I was going to make with it and I decided to experiment with a new pasta dish incorporating one of my favorite crab recipes - my families Crab Dip. This recipe uses all of the ingredients of the crab dip but in different quantities to make a little bit healthier as well as saucier. I added a box of frozen spinach to add some more health and bulk and really think this recipe is a winner. I feel like I am eating a bowl of crab dip but am getting some real sustenance and veggies in as well.



Crab Dip Spinach Pasta: Serves 6-8

12oz Pasta - I used whole wheat
1lbs Blue Crab Lump Meat - Cooked & checked for shells!
8oz Cream Cheese - I use 1/3 less fat
2oz Cheddar Cheese
1/4C Milk
1/2C Sour Cream - I use Daisy's Light
1/4-1/2tsp Old Bay
1/4tsp Garlic Powder
2-3 Splashes Worcestershire Sauce
1 Box Frozen Chopped Spinach

Bring a large pot of salted water to a boil, add the pasta and when the pasta is about half way done cooking add the frozen spinach to the pot and let it thaw and finish cooking with the pasta. Drain and set to the side.

While the pasta and spinach are cooking pick through the crab meat for any left over shells and place the picked over meat in a large bowl. In a blender mix the cream cheese, cheddar cheese, milk, sour cream, Old Bay, garlic powder & Worcestershire sauce. Once it is well blended add it to the crab meat and gently fold the crab meat and sauce together. Add the drained pasta and spinach to the crab and gently toss together. It is best if you can let the pasta sit for a little bit before eating so the pasta will absorb the sauce a little bit. Serve & Enjoy!

__________________________
WW: 8 Points Plus / serving @ 8 servings
11 Points Plus / serving @ 6 servings