From Paulette Vickery's Recipe Collection

BB: CRAB SPREAD, OR SALAD

appetizers, fish, salads

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

If necessary remove cartilidge from crab meat. In a medium bowl combine miricle whip, parsley, chives, worstershire, and lemon juice. Mix well. Add chopped, cooked egg white, 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. This can also be served over lettuce leaves as a salad. Serves 8 as an appetizer, or 4 salads. Per serving per salad: fat 1.7 G, cholesterol 56 MG, fiber 0.3 G, calories 146, 10 percent calories from fat, protein 23 G, carbohydrate 8 G, sodium 1487 MG. Per serving per appetizer: fat 0.9 G, cholesterol 28 MG, fiber 0.1 G, calories 73, 11 percent calories from fat, protein 12 G, carbohydrate 4 G, sodium 744 MG.

Yield: 4 servings




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