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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Curried Crabmeat Dip Recipe

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This recipe for Curried Crabmeat Dip is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
* ¼ 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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