INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
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