Low Fat Crab-Cheese Dip
rec.food.recipes/Dancer (1999)
Makes 1 2/3 cups

2 cans (6 1/2 oz each) crabmeat, or 2 pkgs (6 1/2 oz each) frozen crabmeat, thawed
1 (8 oz) container creamed cottage cheese
2 tbsp. low-fat mayonnaise
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
parsley
twisted lemon slices

Drain crabmeat thoroughly. Reserve reddest pieces for garnish. Put remaining half in container of electric blender with cheese, mayonnaise, mustard, lemon juice and salt. Whirl until blended. Place in bowl and garnish with remaining crabmeat, parsley, lemon slices.