Preparation:
"Notes: This appetizer is very easy to make, and can be made up to a day in advance.
Cut the hearts of palm into 1/2-inch lengths and set cut end up on a serving dish. Mix together the mayonnaise, yogurt, dill, lemon juice and garlic. Use a spoon to place a dollop of sauce on top of each palm round. Distribute the crab evenly on top, along with a small sprig of dill. Serve immediately, or cover and chill for up to one day.
Recipe from THE BEST 125 LOWFAT FISH and SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993 |
