Curried Crab Dip

For a thick, creamy texture, be sure to drain the plain yogurt
overnight in your refrigerator.

Makes about 2 cups

2 - 8-ounce containers plain nonfat yogurt (without gelatin)
1 cup cooked crabmeat (6 ounces)
2 green onions, chopped (2 tbsp)
1 to 2 tbsp chutney
1 tsp curry powder
1/4 tsp salt
Dash ground red pepper
Sliced green onion (optional)
Low-fat crackers, carrot strips, and/or cucumber slices
(extra points for the crackers)

Line a large strainer with a double thickness of cheesecloth and place it
over a medium bowl.  Spoon the yogurt into the strainer.  Cover and
refrigerate overnight.  Discard any liquid in the bowl; wash and dry
the bowl.  In the bowl combine drained yogurt, crabmeat, green onion,
chutney, curry powder, salt, and red pepper.  Cover and chill till serving
time or up to 4 hours.  Place crab dip in a serving bowl.  Garnish with
additional green onion, if desired.  Serve with carrots, cucumber, or crackers.   

SERVING SIZE:  1 tablespoon

POINTS:  0.5 (0.5)

PER SERVING:  17 Calories/0 g Fat/45 mg Sodium
2 g Carbohydrate/0 g Dietary Fiber/2 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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