INGREDIENTS
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1/2 cup plain low-fat yogurt
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1/3 cup light mayonnaise
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1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
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1 tablespoon grated onion
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2 teaspoons lemon juice
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1 teaspoon Dijon mustard
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1/4 teaspoon dried dillweed
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1 (8-ounce) container pasteurized fresh crabmeat, drained (See Note)