Low-Fat Crab-Cheese Dip

by Carol Evans

Servings: 1 cup

INGREDIENTS

2 cans (6-1/2 oz. each) crabmeat OR 2 pkgs. (6-1/2 oz. each) frozen crabmeat, thawed
8 oz. creamed cottage creese
2 tbsp. low-fat mayonnaise
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
Parsley
Twisted lemon slices

INSTRUCTIONS

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.

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