| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Plain yogurt |
| 2 |
tb |
Sour cream |
| 1/8 |
ts |
Paprika |
| 2 |
ts |
Dijon mustard |
|
|
Fresh lemon juice to taste |
| 1 |
c |
Lump crab meat; picked over |
| 1 |
|
Scallion; chopped fine |
| 1 |
|
Celery rib; chopped fine |
|
|
Toast points as an accompaniment |
INSTRUCTIONS
In a bowl whisk together yogurt, sour cream, paprika, mustard, lemon
juice and salt and pepper to taste. Add crab meat, scallion, and
celery and toss salad gently.
Serve salad with toast points.
Serves 2.
Gourmet August 1994
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