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Crab Imperial |
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Serves: 6 Print this RecipeServing size: 3 oz (1 custard cup) This dish is suitable to serve as a light party luncheon entree or as an appetizer for dinner. 1 pound crabmeat, flaked 1 egg substitute equivalent, slightly beaten 1/2 cup low-fat mayonnaise 2 tablespoons skim milk 2 teaspoons capers Fresh ground pepper 3 tablespoons grated Parmesan cheese 1/4 cup chopped parsley 1. Preheat the oven to 350 degrees. In a medium bowl, combine the crabmeat, egg, mayonnaise, milk, capers, and pepper. Stir until well blended. 2. Coat 6 custard cups with nonstick cooking spray and divide the mixture evenly into the cups. Sprinkle the tops with cheese and bake for 25 to 30 minutes. 3. Remove from the oven and garnish with chopped parsley before serving. EXCHANGES Medium-Fat Meat 2 NUTRITION FACTS Calories 143(Calories from Fat 72) Total Fat 8 grams Saturated Fat 2 grams Cholesterol 75 milligrams Sodium 361 milligrams Total Carbohydrate 2 grams Dietary Fiber 0 grams Sugars 1 gram Protein 15 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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