Curried Crab Spread

Curried Crab Spread Recipe
Photography: Karry Hosford
This cold crab spread can be made up to a couple of days ahead. If you want to make the crostini ahead, let the slices cool completely on a wire rack, then place them in a zip-top plastic bag.

Yield:

18 servings (serving size: about 2 tablespoons spread and 2 bread slices)

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 27 %
Fat 4.6 g
Satfat 1 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 7.6 g
Carbohydrate 21 g
Fiber 1.8 g
Cholesterol 22 mg
Iron 0.8 mg
Sodium 359 mg
Calcium 33 mg

Ingredients

1/2 cup minced celery
1/2 cup minced green bell pepper
1/2 cup minced red bell pepper
1/2 cup 1/3-less-fat cream cheese
1/3 cup light mayonnaise
1 teaspoon curry powder
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 pound lump crabmeat, shell pieces removed
36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces)
1 tablespoon olive oil

Preparation

Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.

Prepare broiler.

Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.

December 2003
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