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This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
Makes 2 1/2 Cups
Chop "crab legs" and combine with other ingredients. Blend well, cover and refrigerate for at least 2 hours before serving.
Serve on low-fat, low-sodium crackers, such as Melba rounds or Carr's Table Water Crackers.
I use horseradish powder from The Spice House because it contains no sodium. You may use the same measure of prepared horseradish, however, it will increase the sodium content.
You may also use real crabmeat. It will lower the sodium content but raise the cholesterol content.
This recipe was provided by Treva Davis from Dousman.