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    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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