Serve with cut vegetables or spread on crusty French bread for a delicious accompaniment to a cold summer soup. Take advantage of summer’s fresh herbs, especially French tarragon, which quickly loses its wonderful licorice flavor when dried.
Recipe Ingredient Details:
4 ounces low-fat cream cheese (softened)
3/4 cup crushed pineapple (well-drained)
1 6-ounce can cooked crabmeat (drained and flaked)
1/2 cup diced mushrooms
1/4 cup diced celery
1 tablespoon snipped fresh chives
2 teaspoons minced French tarragon
Salt and pepper (to taste)
In a medium serving bowl, mix together cream cheese and pineapple until thoroughly blended. Add crabmeat, mushrooms, celery, chives, and tarragon and stir to combine. Season to taste with salt and pepper.
Tue, 2004-06-01 14:23