Low-Fat Baked Crabmeat |
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Ingredientsvegetable cooking spray
1 cup chopped green pepper or sweet red pepper
1/2 cup chopped celery
2 Tbsp chopped fresh parsley
1 tsp prepared mustard
1/8 tsp freshly ground pepper
1/8 tsp hot sauce
egg substitute to equal 2 large eggs
1/3 cup calorie-reduced mayonnaise
1/3 cup fresh crabmeat, drained and flaked
1 cup chopped green pepper or sweet red pepper
1/2 cup chopped celery
2 Tbsp chopped fresh parsley
1 tsp prepared mustard
1/8 tsp freshly ground pepper
1/8 tsp hot sauce
egg substitute to equal 2 large eggs
1/3 cup calorie-reduced mayonnaise
1/3 cup fresh crabmeat, drained and flaked
ProceduresUsing a nonstick skillet, coat with cooking spray and place over
medium-high heat until hot. Add chopped pepper and celery and saute
until tender; approx. 5 minutes. Remove from heat and add parsley,
mustard, ground pepper and hot sauce & stir well. In a separate
bowl, beat eggs lightly and combine with mayonnaise; stir with wire
whisk until smooth. Add celery mixture and crabmeat; stirring
gently. Divide into individual baking cups and place on baking
sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 8 servings.
medium-high heat until hot. Add chopped pepper and celery and saute
until tender; approx. 5 minutes. Remove from heat and add parsley,
mustard, ground pepper and hot sauce & stir well. In a separate
bowl, beat eggs lightly and combine with mayonnaise; stir with wire
whisk until smooth. Add celery mixture and crabmeat; stirring
gently. Divide into individual baking cups and place on baking
sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 8 servings.
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