INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. If the crabmeat 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 Calvados 3
to 4 minutes. In a small bowl, combine the cottage cheese mixture
(which should be very smooth), the crabmeat, onion and celery and  stir
until well blended. Spoon the mixture into an ovenproof dish and  bake
for 25 to 30 minutes, until bubbly and lightly golden on top.  Sprinkle
with cayenne or paprika and parsely, 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.  Notes: Believe it or
not there is such a thing as a healthy  indulgence! Lynn Fischer,
author of the book "Healty Indulgences"  transforms ordinary recipes
into delicious low-fat foods. By  switching to non-fat dairy products,
changing the proportions in  meals, using more herbs and spices and
being inventive with healthy  sauces you can find plenty of low fat
foods to serve your guests!  Fischer offers dip recipes that are not
only low in fat and easy to  prepare, but also absolutely delicious!:
Healthy Recipes are provided by Our Home.  © 1997 Lifetime
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