Curried Crab Dip

• Ready In: 12 hrs
• Serves: 26-30
• Yields: 2 cups, approximately

Ingredients

• 16  ounces plain nonfat yogurt
• 8  ounces  cooked  backfin crab meat
• 2  tablespoons  chopped green onions
• 1 -2  tablespoon mango chutney
• 1  teaspoon curry powder
• 1⁄4 teaspoon salt
• 1  dash  ground red pepper
•  green onion, sliced (optional)

Directions

1. Line a large strainer with a double thickness of cheesecloth and place it over a medium bowl.
2. Spoon the yogurt into the strainer.
3. Cover and drain in the refrigerator overnight.
4. Discard any liquid in the bowl.
5. In a separate bowl combine drained yogurt, crabmeat, green onion, chutney, curry powder, salt, and red pepper.
6. Cover and chill till serving time or up to 4 hours.
7. Place crab dip in a serving bowl.
8. Garnish with additional green onion, if desired.
9. Serve with carrots, cucumber, or crackers.