Slimmers crabdip with crudites recipe
information
For an attractive display, spoon the dip into a crab shell and arrange the crudites in separate bowls.
Use savoury biscuits and crisps instead of the vegetables, but remember that the calorie count will be higher.
85 calories (350 kj) per portion
ingredients
175 g (6 oz) can crabmeat
150 g (5 oz) natural yoghurt
1 tablespoon snipped chives
salt
few drops of Tabasco
150 g (5 oz) natural yoghurt
1 tablespoon snipped chives
salt
few drops of Tabasco
Crudites
1 red pepper
1 cucumber
3 celery stalks
2 carrots
75 g (3 oz) button mushrooms
1 cucumber
3 celery stalks
2 carrots
75 g (3 oz) button mushrooms
method
1. Drain the crabmeat and flake it into a bowl. Beat in the yoghurt and chives and season to taste with salt and Tabasco. Refrigerate the dip while preparing the vegetables.
2. Deseed the pepper and cut into strips about 5 cm/2 inches long and 1 cm (1/2 inch) thick.
3. Peel the cucumber and cut into sticks the same size as the pepper. Cut the celery and carrots into the same size sticks. Halve the button mushrooms lengthways.
4. Beat the dip again and spoon into a serving bowl. Put the bowl on a large platter and surround with the prepared vegetables. Serve at once.
2. Deseed the pepper and cut into strips about 5 cm/2 inches long and 1 cm (1/2 inch) thick.
3. Peel the cucumber and cut into sticks the same size as the pepper. Cut the celery and carrots into the same size sticks. Halve the button mushrooms lengthways.
4. Beat the dip again and spoon into a serving bowl. Put the bowl on a large platter and surround with the prepared vegetables. Serve at once.
serving amount
serves 4
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