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