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Stuffed Lemons with Zesty Crab Dip

3 Ratings
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Serves: Makes 6 stuffed lemon cups

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All you need:

  • 6 lemons, washed
  • Bread Crumb Topping:
  • 1 slice whole wheat bread
  • 1 tbsp grated Parmesan cheese
  • Zesty Crab Filling:
  • 2 tsp olive oil
  • 1/2 medium onion, chopped finely
  • 1/2 large red bell pepper, seeded and chopped finely
  • 1 clove garlic, minced
  • 6 oz lump crabmeat
  • 3/4 tsp Old Bay seasoning
  • 1/4 c. non-fat cream cheese, at room temperature
  • 1/4 c. 1/3-less fat cream cheese, at room temperature
  • 1/4 c. shredded low-fat cheddar cheese (recommended: Cabot 50% Reduced-Fat Sharp Light Cheddar Cheese)
  • 3 tbsp non-fat plain Greek yogurt
  • 2 tbsp freshly shredded Parmesan cheese
  • 1 tbsp lemon juice, from lemon “innards”
  • 1 1/2 tbsp chopped parsley
  • 1/4 tsp crushed red pepper flakes
  • Salt and black pepper, to taste
  • Toasted crostini bread or whole grain crackers (such as Triscuits)

All you do:

  1. Slice off “pointy” end of one side of each lemon being careful not to cut into the lemon flesh; you want to be sure to leave a layer of white pith so that the filling doesn't fall out of the stuffed lemons. On the other side, slice off the end and on this end, you want to cut into the flesh. Use a paring knife to cut around the edge of the lemon between the flesh (the juicy lemon part) and the white pith (the bitter “skin” or rind).
  2. Use a spoon to scrape and scoop out the innards of the lemon. Set innards in a colander so juices drain out and you can use the juice in the future. Set hollowed-out lemons aside.
  3. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and spray with non-stick spray.
  4. For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds. Set aside.
  5. Heat olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and red bell pepper and cook until soft, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in crabmeat and Old Bay Seasoning.
  6. In a food processor, pulse cream cheeses, cheddar, Greek yogurt, Parmesan, lemon juice, parsley, crushed red pepper and crab until coarsely chopped, about ten 1-second pulses. Season with salt and black pepper. (Filling can be refrigerated for up to 2 days in a covered container. Bring to room temperature before baking.)
  7. Stuff each lemon with a portion of the crab dip and sprinkle topping over the top. Spray crumbs lightly with cooking spray. Bake until browned and bubbly, about 10 to 15 minutes. Serve with toasted bread (also known as crostini) or whole grain crackers (such as Triscuits).

Nutrition Facts per serving:

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