Crabmeat spread

5 servings

Ingredients

Quantity Ingredient
½ cup Cottage cheese
1 tablespoon Lemon juice
1 tablespoon Dry sherry
1 tablespoon Ketchup
1 can Crabmeat
2 cups Water
1 cup Cider vinegar
3 mediums Eggs
¼ cup All purpose flour
1 tablespoon Dry mustard
1 g carbohydrate
1 g protein
1 g fat
70 kilojoules
17 calories
1 protein choice
2 g carbohydrate
8 g protein
1 g fat
210 kilojoules
49 calories
2 tablespoons Tangy boiled dressed
2 mediums Green onions
pinch Salt
pinch Pepper
1 teaspoon Salt
¼ teaspoon Ground pepper
2 tablespoons Butter or margerine
Artifical Sweetener
Equivalent to 1/2 cup

Directions

TANGY BOILED DRESSING

sugar

Tangy Boiled Dressing: Beat or whisk together water, vinegar, eggs, flour mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margerine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months.

Makes 3-½ cups boiled dressing Each serving = 2 Tablespoons Crabmeat Spread: Drain or press liquid from cottage cheese; place in blender or food processor container with lemon juice, sherry and ketchup. Process 2-3 minutes until very smooth. Rince crabmeat and pat dry. Remove any pieces of shell. Add crabmeat and dressing to cheese mixture. Process with on-off motion 3-4 times just until mixture is well blended. Stir in onions, salt and pepper. Chill at least 1 hour to allow flavours to mingle.

Makes 5 servings (1-¼ cups) Each serving = ¼ cup Submitted By JANE KNOX On 10-21-94

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