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 dip.

*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.




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