*  Exported from  MasterCook  *

                          Hot Maryland Crab Dip

Recipe By     : Art Guyer, Nov 6, 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood                          Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Lump crab meat
     1/2  c             Non-fat cottage cheese
     1/4  c             Non-fat cream cheese
   1      tb            Horseradish
   1      tb            Dijon mustard
   1      tb            Non-fat milk
   2      ts            Fresh lemon juice
   2      tb            Apple brandy or white wine
                        - (optional)
   2      tb            Onion -- finely chopped
   1      pn            Cayenne or paprika
   2      tb            Celery -- finely chopped
   2      tb            Parsley -- chopped

Preheat oven to 350 F. If the crab meat is frozen, drain it well in
a sieve, pushing the solids with paper towel to remove all the
moisture. Fresh or frozen, pick over it to remove any bits of
cartilage and set aside.

In a food processor, puree cottage cheese, cream cheese, horseradish,
mustard, milk, lemon juice, and Calvities for 3 to 4 minutes. In a
small bowl, combine the cottage cheese mixture (which should be very
smooth), the crab meat, onion, and celery, and stir until well
blended. Spoon the mixture into an oven-proof dish and bake for 25 to
30 minutes, until bubbly and lightly golden on top.

Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot
with crisp bread.

Variation:

When thinned with 1/4 cup nonfat milk, this dip becomes enough sauce
for 4 servings of pasta.


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