Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 CRAB LOUIS DIP Yield: 2 cups Source: " The Complete Diabetes Prevention Plan " Info: http://diabeticgourmet.com/book_archive/details/60.shtml INGREDIENTS - 1/2 cup nonfat or light mayonnaise - 1/2 cup light sour cream - 3 tablespoons chili sauce - 3/4 cup cooked flaked crabmeat or 1 can (6 ounces) crabmeat, drained - 1/4 cup chopped black or green olives - 1-1/2 tablespoons finely chopped scallions DIRECTIONS Combine the mayonnaise, sour cream, and chili sauce in a medium bowl and stir to mix. Stir in the remaining ingredients. Cover and chill for at least 2 hours. Serve with whole-grain crackers, celery sticks, and carrot sticks. Nutritional Information Per Serving (2 tablespoons per serving): Calories: 26, Carbohydrate: 2 g, Cholesterol: 8 mg, Fat: 1 g, Saturated Fat: 0.6 g, Fiber: 0.1 g, Protein: 2 g, Sodium: 134 mg, Calcium: 18 mg Diabetic Exchanges: 1/4 Lean Meat RECIPE FROM THE ARCHIVE: Southern Roast Turkey with Bourbon Peach Glaze http://diabeticgourmet.com/recipes/html/200.shtml Friends are Angels that lift us to our feet when our wings have forgotten how to fly! Quote Link to comment Share on other sites More sharing options...
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