Ingredients:
3/4 cup onions, chopped ( about 1 medium)
1 garlic cloves, minced
1 tablespoon butter
1 (15 ounce) containers light ricotta cheese
1/2 cup half-and-half or 1/2 cup light cream
2 tablespoons Dijon mustard or 2 tablespoons country-style dijon mustard
2 tablespoons all-purpose flour
2 eggs
1 (6 ounce) packages frozen crabmeat, thawed or 1 1/2 cups shredded crab-flavored surimi
1 teaspoon finely chopped fresh dill weed
assorted crackers
Directions:
In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool.
With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth.
Add eggs, one at a time, blending until smooth.
Stir in crab meat, green onions, 1/2 cup Parmesan cheese, andcooled onion mixture.
Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350F F 40 minutes or until center is set. Cool on wire rack to room temperature; chill.
Let stand at room temperature 30 minutes before serving.
Serve as a spread on crackers.
Servings: 10
Time preparation: 30 min.
Time total: 70 min.