Title: Crabmeat Spread
Categories: Diabetic Appetizer Dip Fish
Yield: 5 Servings

SPREAD
1/2	c	Cottage cheese;
1	tb	Lemon juice;
1	tb	Dry sherry;
1	tb	Ketchup;
1	cn	Crabmeat/tuna;
2	tb	Tangy boiled dressing; (Recipe below)
2	md	Green onions;
	pn	Salt;
	pn	Pepper;
TANGY BOILED DRESSING
2	c	Water;
1	c	Cider vinegar;
3	md	Eggs;
1/4	c	All purpose flour;
1	tb	Dry mustard;
1	ts	Salt;
1/4	ts	Ground pepper;
2	tb	Butter or margerine;
		Artifical Sweetener;
		Equivalent to 1/2 cup sugar

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

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