Creamy Crab Dip*
4 oz. low-fat, plain yogurt
4 oz. light (reduced fat), soft cream cheese
½ Tbs. green onion, finely chopped
2 tsp. fresh parsley, minced (or 1 tsp. dried)
½ Tbs. lemon juice
½ tsp. mustard
½ tsp. horseradish
¼ tsp. dill weed
6 to 8 oz. fresh crab meat
Sift crab meat through fingertips to remove any shell fragments.
Combine all ingredients, except, crab, in a bowl. Mix well. Stir
in crab. Cover and store in the refrigerator. Serve on Ritz or
melba toast crackers.
Note from Jo: We cut a load a French bread diagonally into thin
slices, toast slightly under the broiler, and serve with the crab
*Recipe shared by Peter Meyer, author of Blue Crabs, Catch
'em, Cook 'em, Eat 'em, available at Avian-Cetacean Press,
P. O. Box 15643, Wilmington, NC 28408 for $13.95 plus $2.00 shipping.