Post by April B. on Feb 6, 2003 11:51:19 GMT -6
Low Fat Crab-Cheese Dip
Makes 1 2/3 cups
2 cans (6 1/2 oz each) crabmeat, or 2 pkgs (6 1/2 oz each) frozen crabmeat, thawed
1 (8 oz) container creamed cottage cheese
2 tbsp. low-fat mayonnaise
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
parsley
twisted lemon slices
Drain crabmeat thoroughly. Reserve reddest pieces for garnish. Put remaining half in container of electric blender with cheese, mayonnaise, mustard, lemon juice and salt. Whirl until blended. Place in bowl and garnish with remaining crabmeat, parsley, lemon slices.
Makes 1 2/3 cups
2 cans (6 1/2 oz each) crabmeat, or 2 pkgs (6 1/2 oz each) frozen crabmeat, thawed
1 (8 oz) container creamed cottage cheese
2 tbsp. low-fat mayonnaise
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
parsley
twisted lemon slices
Drain crabmeat thoroughly. Reserve reddest pieces for garnish. Put remaining half in container of electric blender with cheese, mayonnaise, mustard, lemon juice and salt. Whirl until blended. Place in bowl and garnish with remaining crabmeat, parsley, lemon slices.