1/2 cup low fat sour cream
2 tbsp low fat margarine
1 tbsp skim milk
1 tbsp horseradish
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/4 tsp hot sauce
1 8 oz tub lo fat cream cheese
1 cup 4 oz shredded lo fat cheddar
1 cheese (sharp)
1/2 lb fresh lump crabmeat, drained
1/8 tsp paprika
Directions
1. Position knife blade in food processor; add first 8 ingredients.
Process until smooth. Spoon mixture into a bowl; stir in cheese and
crab. Cover and chill. Sprinkle with paprika; serve with unsalted
crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon:
18 (fat, .9 gram)
Servings: 3 servings
Low Cal Crab Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Crab; Diet; Dip; Fish
The History of Recipes
Experts have tracked the existence of recipes way back into history, at least as far back as ancient Egypt, and possibly even further than that. However, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves to more modern times there were two recipe books which appeared in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes of that period. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, such as parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in books on cooking, some of which are kept safe in private cookery archives. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Low Cal Crab Dip recipe.
