Rich And Creamy Crab Salad - cooking recipe

Ingredients

1/2 c. plain, low-fat yogurt
2 Tbsp. horseradish mustard
1 Tbsp. low calorie mayonnaise
2 packets Equal
2 tsp. soy sauce
1 tsp. Worcestershire sauce
8 oz. frozen crabmeat, defrosted
5 oz. frozen asparagus, defrosted or fresh
1/4 c. sliced green onion
1/3 c. sliced water chestnuts
lettuce leaves
parsley

Preparation

Combine first 6 ingredients, blending well. Set aside. In a separate bowl, combine crabmeat, asparagus, green onions and water chestnuts. Pour the dressing over crab salad; toss gently. Chill several hours. Serve on lettuce leaves; garnish with parsley. Great for lunch. Makes 2 1/2 cups or 4 servings.