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Hot Crab Dip
Recipe By : http://www.diabetes.org/ada/rcptoday.html
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Dips & Spreads
Seafoods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces canned or fresh crabmeat -- rinsed drained and
-- flaked
1/2 teaspoon horseradish
1/4 teaspoon paprika
8 ounces low-fat cream cheese
1 tablespoon skim milk
2 tablespoons fresh lemon juice
assorted crackers
Preheat the oven to 350 degrees. In a medium bowl, combine all ingredients, bl
ending thoroughly.
Spoon mixture into a small casserole dish and bake for 15 minutes until mixture
bubbles. Serve hot with crackers.
6 servings/Serving size: 1/3 cup
Exchanges: Fat Exchange -- 1 Lean Meat Exchange -- 1 Calories -- 111 Calories f
rom Fat -- 65 Total Fat -- 7g Saturated Fat -- 4g Cholesterol -- 49mg Sodium --
295mg Carbohydrate -- 3g Dietary Fiber -- 0g Sugars -- 3g Protein -- 10g
Copyright © 1998 American Diabetes Association
Recipe for Monday, 8/3/98
For your end-of-summer parties, try a recipe from The Complete Quick & Hearty D
iabetic Cookbook, one of our newest publications, featuring dozens of simple, y
et elegant, recipes that your friends and family will adore.
You can order a copy of this and many other cookbooks from our online bookstore
or call 1-800-ADA-ORDER (1-800-232-6733).
Notes: This dip is delicious with chunks of thick, crusty sourdough bread.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98
Converted by MC_Buster.
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