Curried Crab Spread

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)

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.

Nutritional Information

Calories:

156 (27% from fat)

Fat:

4.6g (sat 1g,mono 1.4g,poly 0.8g)

Protein:

7.6g

Carbohydrate:

21g

Fiber:

1.8g

Cholesterol:

22mg

Iron:

0.8mg

Sodium:

359mg

Calcium:

33mg