From Paulette Vickery's Recipe Collection

BB: CRAB SPREAD

appetizers, fish

2 can king crab, 7 1/2 oz each
1/2 cup nonfat miricle whip
2 tablespoon chopped parsley
2 tablespoon chives, chopped
1 teaspoon worcestershire sauce
1/2 teaspoon lemon juice
3 each hard cooked egg whites
1 cup parded, diced, cucumber

In a medium bowl combine miricle whip, parsley, chives, worcestershire, and lemon juice. Mix well. Add chopped cooked egg white, drained crab meat, diced cucumber, and toss. Refrigerate covered until well chilled, about 1 hour. Serve as a spread with fat free salteen crackers as an appetizer, or over lettuce leaves as a salad. Serves 8 as an appetizer, or 4 salads. Per serving as appetizer: 0.9 G, cholesterol 28 MG, fiber 0 G, calories 73, 11 percent calories from fat, protein 12 G, carbohydrate 4 G, sodium 737 MG. Per serving as a salad: fat 1.8 G, cholesterol 56 MG, fiber 0.4 G, calories 146, 11 percent calories from fat, protein 24 G, carbohydrate 8 G, sodium 1474 MG.

Yield: 12 servings




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