*  Exported from  MasterCook  *
 
                           Hot Maryland Crab Dip
 
 Recipe By     : Art Guyer
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chat 11/6/96                     Cheese
                 Crab                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lump crabmeat
      1/2  cup           non-fat cottage cheese
      1/4  cup           non-fat cream cheese
    1      tablespoon    horseradish
    1      tablespoon    Dijon mustard
    1      tablespoon    non-fat milk
    2      teaspoons     fresh lemon juice
    2      tablespoons   apple brandy or white wine (optional)
    2      tablespoons   onion -- finely chopped
    1      pinch         cayenne or paprika
    2      tablespoons   celery -- finely chopped
    2      tablespoons   parsley -- chopped
 
 Preheat oven to 350 degrees.  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 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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