Curried Crab Dip

• 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
• 14 teaspoon salt
• 1 dash ground red pepper
• green onion, sliced (optional)

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.

nonfat yogurt, crab meat, green onions, mango, curry powder, salt, ground red pepper, green onion

Taken from www.food.com/recipe/curried-crab-dip-19435 (may not work)