Curried Hot Crab Spread

Chol. 22 mg.
11/20/91

Nonstick veg. spray
1/2 c. lowfat cream cheese
2 T. low fat mayo.
2 T. lemon j.
1 T. dry sherry
1 egg white
3/4 tsp. curry
Black pepper
6 oz. flaked crab
2 T. chopped chives or scallions

1.  Preheat oven to 375 d.  Coat 1 qut. casserole w. nonstick spray

2.  Beat together cream ch., mayo, lemon j., sherry, egg white, curry & pepper.  Beat until smooth.

3.  Stir in crab meat & pour into baking dish.

4.  Bake, uncovered - 20-35" or until firm in the middle.  Serve hot with sprinkling of chives.

6 quarter cup servings.