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BLENDER RECIPES
1
⁄2
medium shallot, cut into halves
2 tablespoons (30 ml)
fresh parsley
1
⁄4 cup (60 ml) butter, softened
4 ounces (125 ml) light
cream cheese
2 cans (6 oz. each) (180 g)
crabmeat, drained
1
⁄
8 teaspoon (0.5 ml) salt
Hot pepper sauce
CHEF’S BLENDER
Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each
time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt,
and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time,
or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to
combine flavours.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 14 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 70 cal, 5 g pro, 1 g carb, 5 g total fat, 3 g sat fat,
30 mg chol, 135 mg sod.
CRAB SPREAD