Crab imperial - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Egg beater |
| ⅓ | cup | Kraft fatfree Miracle Whip |
| ⅛ | teaspoon | Dry mustard |
| 2 | teaspoons | Worcestershire sauce |
| 1 | each | Tb lemon juice |
| 2 | cups | Fresh crabmeat |
| OR | ||
| 2 | cans | (7 1/2oz) king crabmeat, drained |
| 1 | each | Tb capers, drained |
| 2 | eaches | Tb chopped green pepper |
| 2 | eaches | Sl Wonder nonfat bread, cubed |
| 1 | cup | Grated nonfat Cheddar or mozzarella cheese |
| 1 | each | Lemon, quartered |
Directions
Preheat oven to 400F. Combine Egg Beater, Miracle Whip, dry mustard, Worcestershire and lemon juice; mix well. Remove any cartilage and shell from crab (if using canned, drain and rinse thoroughly). Add to Egg Beater mixture with capers, green pepper and bread cubes. Toss lightly with a fork until well combined. Divide among 4 individual scallop shells or turn into a shallow 1-qt. casserole that has been sprayed with Pam. Bake 10 minutes. sprinkle cheese over top. Bake 5 minutes longer, or until cheese is melted and bubbly. Serve garnished with lemon wedges. Per serving: 171 cal., 1.8g fat (9%), 58mg chol., 1g fiber, 26g pro., 11g carb., 1668mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95