Hot crab dip

 
                                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.
 
 
 
                    - - - - - - - - - - - - - - - - - -