Name: Crab Dip with Crudités
Total time: 15 min
Yield: 4 servings
Cuisine: Appetizers
Ingredients: 1 can white crabmeat ((4 oz/125 g), drained); 2 tbsp light mayonnaise; 2 tbsp plain low-fat yogurt; 1 tsp tomato paste; grated zest of 1 lime; 6 sun-dried tomatoes packed in oil (drained and finely chopped); 1 small pickle (finely chopped, (optional)); a few drops hot red pepper sauce (or to taste); 2 stalks celery; 1 medium cucumber; 1 small pineapple

Crab Dip with Crudités

Best Health

This creamy dip is based on ingredients that can be kept in the pantry and rustled up quickly if guests drop by unexpectedly. It is served with celery and cucumber sticks as well as juicy pineapple wedges, all of which add important nutrients to this snack. Crisp bread sticks are another good dipper.

Eat to Beat Diabetes, Reader’s Digest

Crab Dip with Crudités

Servings	Prep Time
4servings	15-20minutes

Servings	Prep Time
4servings	15-20minutes

Course Snacks
Cuisine Appetizers, Fish & Seafood

Ingredients

Dip
1 can white crabmeat (4 oz/125 g), drained
2 tbsp light mayonnaise
2 tbsp plain low-fat yogurt
1 tsp tomato paste
grated zest of 1 lime
6 sun-dried tomatoes packed in oil drained and finely chopped
1 small pickle finely chopped, (optional)
a few drops hot red pepper sauce or to taste
Crudités
2 stalks celery
1 medium cucumber
1 small pineapple

Servings: servings

Units:

Ingredients

Dip
1 can white crabmeat (4 oz/125 g), drained
2 tbsp light mayonnaise
2 tbsp plain low-fat yogurt
1 tsp tomato paste
grated zest of 1 lime
6 sun-dried tomatoes packed in oil drained and finely chopped
1 small pickle finely chopped, (optional)
a few drops hot red pepper sauce or to taste
Crudités
2 stalks celery
1 medium cucumber
1 small pineapple

Servings: servings

Units:

Course Snacks
Cuisine Appetizers, Fish & Seafood

Instructions

To make the dip, place the crabmeat, mayonnaise, yogourt, tomato paste, lime zest, sun-dried tomatoes and pickle in a bowl and stir together thoroughly. Season with hot sauce to taste. Place the dip in a small serving bowl, cover and refrigerate while preparing the crudités.
Cut the celery and cucumber into chunky sticks. Remove the crown of leaves from the pineapple (wash and keep the leaves for garnish, if desired). Cut the flesh into wedges, leaving the skin on, then cut away the core.
Arrange the celery, cucumber and pineapple on a platter with the bowl of dip. Garnish with the pineapple leaves, if desired, and serve.

Recipe Notes

Each serving provides: calories 119, calories from fat 36, fat 4 g, saturated fat 1 g, cholesterol 3 mg, carbohydrate 19 g, fibre 2 g, sugars 15 g, protein 5 g.
Choices per serving: Carbohydrate 1, Meat & Alternatives 1/2, Fat 1⁄2

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