Crab spread
October 10, 2007
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
