1/3 cup fat-free sour cream
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup chopped celery
1/2 cup chopped green onion
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 (7-ounce) cans lump crab, drained
Combine the sour cream and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Stir in celery and remaining ingredients. Cover and chill.
--Adapted from Cooking Light magazine
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