Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Chat 11/6/96 Cheese
Crab Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump crabmeat
1/2 cup non-fat cottage cheese
1/4 cup non-fat cream cheese
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon non-fat milk
2 teaspoons fresh lemon juice
2 tablespoons apple brandy or white wine (optional)
2 tablespoons onion -- finely chopped
1 pinch cayenne or paprika
2 tablespoons celery -- finely chopped
2 tablespoons parsley -- chopped
Preheat oven to 350 degrees. If the crab meat is frozen, drain it well in a sieve, pushing the solids with paper towel to remove all the moisture. Fresh or frozen, pick over it to remove any bits of cartilage and set aside. . In a food processor, puree cottage cheese, cream cheese, horseradish, mustard, milk, lemon juice and Calvities 3 to 4 minutes. In a small bowl, combine the cottage cheese mixture (which should be very smooth), the crab meat, onion and celery and stir until well blended. Spoon the mixture into an oven-proof dish and bake for 25 to 30 minutes, until bubbly and lightly golden on top. . Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot with crisp bread. . Variation: When thinned with 1/4 cup nonfat milk, this dip becomes enough sauce for 4 servings of pasta.
