Crab Dip

8 oz. reduced-fat cream cheese, at room temperature
one 6-oz can crabmeat, drained (see note below**)
1 tbl mayonnaise
2 scallions, chopped
1 tsp grated lemon rind
1 tsp lemon juice
1/4 tsp salt
2 tbl chopped fresh parsley (optional)

Combine thoroughly (using a food processor makes it easier).

If desired, substitute canned salmon, imitation crab, or baby shrimp.

Serve with raw veggies and/or pita crisps or crackers