Hearts Of Palm With Crab And Fresh Dill

Course : Seafoods
Serves: 16
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14 ounces palm OR 1-can water-packed -- drained
1 tablespoon reduced-calorie mayonnaise
1 tablespoon plain nonfat yogurt
1 teaspoon fresh dill -- minced
1 teaspoon fresh lemon juice
1/8 teaspoon granulated garlic
2 ounces crab meat
30 sprigs fresh dill -- 1/4-inch pieces

Preparation / Directions:

"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

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