Cajun Crab Dip (Low-Fat Version)

My healthier (low-fat and lower salt) version of the grocery store type crab dip.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb  imitation crabmeat (surimi)
• 8  ounces fat free cream cheese, softened
• 1⁄3 cup nonfat sour cream
• 1⁄2 tablespoon  cajun seasoning
• 1⁄2 tablespoon  Braggs liquid aminos (use Worcestershire sauce if not available)
• 1⁄2 cup low-fat cheddar cheese
• 1  tablespoon pimiento, chopped finely
• 1⁄2 medium sweet onion, diced finely
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon  italian seasoning

Directions

1. Mix all ingredients except cheese and crab meat.
2. Mix in the cheese and 1/2 the crab meat until mixed well. The crab meat will break into fine pieces.
3. Mix in the rest of the crab meat, being careful to leave some larger chunks for texture.
4. Refrigerate for 2-4 hours. Check seasonings and adjust if needed.
5. Serve with crackers, or to keep it healthy, with carrots, celery and slices of zucchini.