1 (6 1/2 ounce) can crab meat, drained
1 (6 1/2 ounce) can tuna in water, drained
1/3 cup reduced-fat or FF mayonnaise
1 tablespoon lemon juice
1 teaspoon Tabasco Sauce
2 tablespoons pimento, chopped
1 tablespoon capers
Mix tuna, mayonnaise, lemon juice and Tabasco in blender or food processor. Add crab, pimentos and capers and pulse-blend until ingredients are evenly chopped but not pureed. Add salt and pepper to taste.
Pack the pate into a 2 cup mold or bowl of your choice that has been sprayed with cooking spray. Chill for 24 hours. Unmold onto a serving plate and garnish with parsley and lemon. Serve with reduced-fat crackers.