hot crab dip

• 250 gr reduced-fat cream cheese, room temperature
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon hot sauce
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 300 gr fresh crab meat, picked over for bits of shell and patted dry
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 to 3 teaspoons fresh lemon juice
• Whole-wheat crackers for serving, optional

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.