CRAB-CHEESE DIP

2 cans (6 1/2 oz. each) crabmeat
1 container (8 oz.) creamed cottage cheese
2 tbsp. mayonnaise
1 tbsp. prepared mustard
1 tbsp. lemon juice
1/2 tsp. salt
TO SERVE:
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 reserved crabmeat, parsley, lemon slices.

Makes 1 2/3 cups