Hot Crab Dip

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8 ounces reduced-fat cream cheese (Neufchatel), room temperature

1/4 cup reduced-fat sour cream

1/4 teaspoon hot sauce

1/4 teaspoon crab boil spices, (recommended: Old Bay)

1 garlic clove, minced

Kosher salt and freshly ground pepper

12 ounces 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

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