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Curried Crabmeat Dip Recipe

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This recipe for Curried Crabmeat Dip, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Hunter Lavallee
Added: Saturday, May 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 2 8 oz. container plain nonfat yogurt (without gelatin Stonyfield Fat Free, Plain Yogurt is good)
* 1 c. cooked crabmeat (can use a 6 oz can)
* 2 green onions, chopped (about 2 T.)
* 1 to 2 T. chutney (ones with ginger seem to be particularly good)
* 1 tsp curry powder
* tsp sea salt (can substitute regular salt or not use salt at all)
* Dash of cayenne (red) pepper (optional)
* Sliced green onion for top (can substitute fresh chives)

Directions:
Directions:
Spoon yogurt into Stonyfield yogurt cheese strainer or over cheesecloth. Cover and refrigerate overnight. (Discard liquid in the morning, or use for something else.)

In a clean bowl, combine drained yogurt, crabmeat, green onion, chutney, curry powder, salt and cayenne pepper. Cover and chill until serving time (at least 4 hours.)

Place crab dip in a serving bowl. Garnish with remaining green onion (or chives). Makes about 2 cups. Great as a dip served with fresh vegetables and/or with crackers.

Personal Notes:
Personal Notes:
This is a healthy and low fat dip that tastes rich and delicious. Nutrition Information, per one T. of Dip: 17 calories, 0 g total fat, 0 g saturated fat, 5 mg cholesterol, 45 mg sodium, 2 g carbohydrate, 0 g fiber, 2 g protein.


 

 

 

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