Healthy and Light Crab Remoulade
By: Scott Koeneman
Published: Wednesday, December 30, 2009 - 12:44pm

Ingredients




 cup low-fat or fat-free mayonnaise
1/4 cup low-fat or fat-free sour cream
1 tablespoon capers, drained
8 ounces crab meat (be sure to pick out all the little pieces of shell)
1/2 cup celery, finely chopped
3 tablespoons fresh chives, chopped (do a little more and use as a garnish)
1 tablespoon fresh lemon juice

Preparation

1 In a medium bowl, whisk together first three ingredients. Stir in crab, celery, chives and lemon juice. Season to taste with pepper. Serve immediately or do ahead and chill for up to 6 hours.

About


This delicious dip is based on a recipe from Bon Appetit (regular readers know how much I enjoy this magazine). I lightened it up with fat-free mayonnaise and sour cream and served it with whole wheat crackers. It would also be wonderful on low-fat pita chips.