KITCHENAID PROLINE KPCB148 - Manual (Page 50)

49
B
LENDER
R
ECIPES
1 ⁄
2
medium shallot, cut into
halves
2 tablespoons fresh parsley
1 ⁄
4
cup butter, softened
4 ounces light cream cheese
2 cans (6 oz. each) crabmeat,
drained
1 ⁄
8
teaspoon salt
Hot pepper sauce
CHEF’S BLENDER
Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each
time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt,
and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time,
or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to
combine flavors.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 14 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 5 g pro, 1 g carb, 5 g total fat, 3 g sat fat,
30 mg chol, 135 mg sod.
CRAB SPREAD