Melba's Jammin' wrote:
> About 1/4 cup finely minced red onion
> 8 ounces reduced-fat cream cheese
> 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of
> Chicken of the Sea crab claw meat from Trader Joe's)
> juice of half a lime or lemon
> white pepper
>
> Combine onions with the cream cheese (I used an electric mixer), then
> blend in remaining ingredients. Chill for a few hours before serving.
> Makes about 1-1/2 cups of yummy stuff to spread on crackers.


Sometimes the simple things are best.

The only personal preference thing I would do is to not chill it. I
think the flavors are more pronounced when dips like this are served at
room temperature... and they spread more easily.

But that is just me. I don't like anything real cold... or real hot. I
can't taste Iced Tea if there is more ice in the glass than tea.... and
what good is soup served so hot that you can't even put it in your mouth
without it feeling like molten lava?

George L