Crabmeat Spread from Healthy Diabetic Recipes

Crabmeat Spread Recipe

Recipe Ingredients:

SPREAD

1/2 cup Cottage cheese
1 tbsp Lemon juice
1 tbsp Dry sherry
1 tbsp Ketchup
1 can Crabmeat/tuna
2 tbsp Tangy boiled dressing, (Recipe below)
2 medium Green onions
pinch Salt
pinch Pepper

TANGY BOILED DRESSING

2 cup Water
1 cup Cider vinegar
3 medium Eggs
1/4 cup All purpose flour
1 tbsp Dry mustard
1 tsp Salt
1/4 tsp Ground pepper
2 tbsp Butter or margerine
Artifical Sweetener
Equivalent to 1/2 cup sugar

Recipe Instructions:

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 3-1/2 cups boiled dressing Each serving = 2 Tablespoons
1 g carbohydrate
1 g protein
1 g fat
70 kilojoules
17 calories

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 (1-1/4 cups) Each serving = 1/4 cup
1 protein choice
2 g carbohydrate
8 g protein
1 g fat
210 kilojoules
49 calories Posted by Jane Knox

Servings: 5

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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