Crab spread

MAKES 8 SERVINGS

6 small scallions

1 garlic clove

1 pound lump crab

8 ounces cream cheese

1/3 cup sour cream

1 tablespoon drained horseradish

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire

½ teaspoon salt

1/4 teaspoon cayenne

Finely chop scallions; mince garlic. Pick over crab, removing shell and cartilage; set aside. In bowl, stir together cream cheese and sour cream until smooth. Stir in all ingredients except crab; combine well. Fold in crab. Chill at least 8 hours (can be made one day ahead). Serve with crackers or toast points.

Clara J. Lyle, Chicago

Nutrition facts per serving: 179 calories, 12 g fat, 7 g saturated fat, 85 mg cholesterol, 2 g carbohydrates, 14 g protein, 441 mg sodium, 0 g fiber