1 (7 1/2 oz.) can king crabmeat, drained and flaked
1 tsp. prepared horseradish
1/2 tsp. seasoned salt
1/4 tsp. lemon juice
Dash of white pepper
1/2 c. plain yogurt

Combine crabmeat, horseradish, salt, lemon juice and pepper. Fold in yogurt. Cover; chill. Use to spread on crackers as canapes, or use as a dip. Yield about 1 1/4 cups.