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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