- 1 tablespoon [15 mL] catsup
- 4 tablespoons [60 mL] plain yogurt
- 1 tablespoon [15 mL] lemon juice
- 2 tablespoons [30 mL] chili sauce
- 6 ounces [170 g] boiled crabmeat
- Shredded lettuce
- Lemon slices
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- Mix together catsup, yogurt, lemon juice and chili sauce; refrigerate for 1 hour.
- Just before serving, cut crabmeat into cubes; add to sauce.
- Spoon mixture, onto 2 plates, over a nest of shredded lettuce.
- Decorate with lemon slices.
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