Hot Crab Dip

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3/4 cup nonfat sour cream

2 tablespoons fresh lemon juice

1 tablespoon grated fresh onion

1 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard

1/4 teaspoon garlic powder

1 (8-ounce) tub reduced-fat cream cheese, softened

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1 pound lump crabmeat, shell pieces removed

Vegetable cooking spray


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