Hearts of Palm with Crab and Fresh Dill

Title:
Hearts of Palm with Crab and Fresh Dill

Yield:
16 Servings

Categories:
*book
revie,
Compucook.c,
Fast
and ea,
Shellfish




Ingredients:





    14 oz Hearts of palm OR 1-can


          -water-packed; drained


     1 tb Reduced-calorie mayonnaise


     1 tb Plain nonfat yogurt


     1 ts Fresh dill; minced


     1 ts Fresh lemon juice


   1/8 ts Granulated garlic


     2 oz Crab meat


    30    Sprigs fresh dill; 1/4-inch


          -pieces






 _Notes:This appetizer is very easy to make, and can be made up to a day in


 advance.


 


 Cut the hearts of palm into 1/2-inch lengths and set cut end up on a


 serving dish. Mix together the mayonnaise, yogurt, dill, lemon juice and


 garlic. Use a spoon to place a dollop of sauce on top of each palm round.


 Distribute the crab evenly on top, along with a small sprig of dill. Serve


 immediately, or cover and chill for up to one day.


 


 Each serving provides: Calories, 18; Protein, 1g; Carbohydrate, 2g; Sodium,


 31mg; Cholesterol, 2mg; Omega-3, 0g; Fat, 1g; 32% calories from fat*;


 Saturated fat, 0.1g; Polyunsaturated fat 0.3g; Monounsaturated fat, 0.1g.


 *Standing alone, this recipe appears high in fat. When served as part of an


 over lowfat meal, the fat ratio will be balanced.


 


 *Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann


 Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with permission of Prima


 Publishing. *Webcast by Compucook.com *Edited by Pat Hanneman [3/15/98] *


 


 Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES*


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 15,


 1998