Crab Dip
Source of Recipe
WWM 1992
Crab Dip
Serves: 8
1/2 c. + 1 T. light cream cheese
6 oz. drained canned crabmeat (cartilage removed) � or � imitation crabmeat
1 oz. toasted pine nuts, chopped
1 tsp. thawed frozen chopped chives
2 tsp. skim milk
1 tsp. drained white horseradish
1 tsp. lemon juice
1/4 tsp. paprika
1/4 tsp. freshly ground pepper
In a small bowl, combine all ingredients until completely mixed. Serve with raw vegetables or crisp breads.
One serving equals: 74 calories�7 gm protein�5 gm fat�2 gm carbohydrate�162 mg sodium�27 mg cholesterol
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