Ingredients

1/2 cup plain nonfat yogurt

1/3 cup mayonnaise

1 Tablespoon grated onion

2 teaspoons minced fresh parsley

2 teaspoons lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon dried dillweed

6 ounces fresh lump crabmeat, drained

Preparation

  1. Combine first 7 ingredients in a small bowl; stir well. Stir in crabmeat. Cover and chill.

  2. To serve, transfer mixture to a serving bowl. Serve with Melba toast or fresh raw vegetables