Ingredients
2
oz fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2
tablespoons fat-free mayonnaise or salad dressing
2
tablespoons finely chopped chives or green onions
2
teaspoons lemon juice or white wine vinegar
1
tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1/8
teaspoon salt
1/8
teaspoon pepper
2
cans (8 oz each) crabmeat, well drained
Preparation
In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives or green onions, lemon juice or vinegar, dill, salt, and pepper. Stir to mix thoroughly.
Stir in crab. Cover and refrigerate several hours before serving.
