CURRIED CRAB DIP

Be sure the yogurt that you buy does not contain gelatin. Gelatin will keep the liquid (or whey, which is sour) from draining out of the yogurt. If the yogurt contains pectin, that's all right. There are many recipes that you may use this strained yogurt in, including as a substitute for sour cream and cream cheese, but more on this in later recipes.

Ingredients

2 8oz Containers of non-fat yogurt (Without gelatin, may contain pectin)
1 cup Cooked crab meat. (6 ounces)
4 ea Green onions, chopped (4 tablespoons)
1 to 2 Tbsp Snipped chutney, chop with a knife (If you don't like chutney, leave this out).
1 tsp Curry powder
1/4 tsp Salt
Dash of ground red pepper or cayenne pepper and garlic powder.
Sliced green onions for decoration
Low fat crackers, carrot sticks, and/or cucumber and fruit slices.

Directions

Line a large strainer, large enough to hold the yogurt, with a double thickness of cheese cloth (or use a large coffee filter) and place it over a bowl that it will set into. Spoon the yogurt into the filter that is setting in the strainer. Cover and refrigerate over night (at least 5 to 6 hours). Discard the liquid in the bowl. Wash and dry the bowl. You will have something that looks like white cheese and in actuality is very close to the process for making cheese, but it's no-fat.

In the clean bowl, combine the drained yogurt, crab meat, chopped green onion, chutney (if you are using it), curry powder, salt and red pepper in the bowl. Stir well to mix and cover. Chill in the icebox until serving time or up to four hours.

Place the dip in a small serving bowl. Garnish with sliced green onions. Serve with crackers and vegetable sticks and slices of fruit.

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