Ingredients

• 1 tablespoon butter
• 1 sweet onion, diced
• 2-4 cloves garlic, minced
• 1 cup cottage cheese (nonfat, lowfat or regular)
• 1 tablespoon milk (nonfat, lowfat or whole)
• 8 oz. cream cheese, softened
• 10 oz. artichoke hearts (frozen and thawed or canned), drained and chopped
• 1 tablespoon lemon juice
• 1 teaspoon Worchestershire sauce
• 1 tablespoon sherry
• 1/2 teaspoon ground black pepper
• dash nutmeg
• 1 lb. lump crabmeat, drained shells removed (or 2 6-oz. bags shelled crabmeat)
• 1/2 cup shredded mozzarella cheese

Directions

Preheat oven to 350° F.

Melt butter over medium heat in nonstick skillet, then add onion, and sauté until onions carmalize (5-7 minutes). Add garlic and sauté for 2 more minutes, stirring frequently. Remove from heat and set aside.

Place cottage cheese and milk in a blender and purée until smooth and creamy, stopping blender once or twice to scrape ingredients down from sides of blender container to incorporate all ingredients. Add cream cheese and blend again until smooth.

In a large mixing bowl, combine onion, cottage cheese and cream cheese mixture, artichoke hearts, lemon juice, Worcestershire sauce, sherry, pepper, and nutmeg. Mix until thoroughly blended. Add crab and gently stir to combine. Spray a medium casserole dish with nonstick cooking spray, then pour crab and cheese mixture into casserole dish. Top evenly with shredded cheese, then bake for 20-30 minutes, or until top turns light golden brown around the edges.

Serve with Broiled Crostini or Baked Crostini, crudités (bite-size whole raw vegetables), or whole grain or any other variety of sturdy crackers.