Light Crab Spread

11 oz. pkg. refrigerated French bread dough

1 garlic clove. pressed

8 oz. cream cheese, softened

1 T. milk

1 medium tomato, seeded and chopped

1/4 c. onion, finely chopped

1/2 small green pepper, chopped

3/4 c. fresh parsley, chopped, divided

1 t. lemon juice

1/8 t. salt

4 oz. imitation crab meat, flaked

fresh vegetables, optional

Preheat oven to 375. Bake bread as directed. Let cool before thinly slicing. Combine onions, garlic, cream cheese and milk until well blended. Spread in small 8 " baking dish. Combine tomato, green pepper, 2 T. parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with crab meat. Sprinkle with remaining parsley. Chill. Serve with bread slices or vegetables. Makes 10-15 appetizer servings.