CRAB SPREAD
CHEF’S BLENDER
Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt, and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to combine flavors.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 14 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 5 g pro, 1 g carb, 5 g total fat, 3 g sat fat, 30 mg chol, 135 mg sod.
1⁄2 medium shallot, cut into halves
2 tablespoons fresh parsley
1⁄4 cup butter, softened
4 ounces light cream cheese
2cans (6 oz. each) crabmeat, drained
1⁄8 teaspoon salt
Hot pepper sauce RECIPES
BLENDER
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