Crab Dip with Crudités
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
| Servings | Prep Time |
| 4servings | 15-20minutes |
| Servings | Prep Time |
| 4servings | 15-20minutes |
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
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Ingredients
Servings: servings
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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
