Crab imperial - cooking for diabetics
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crab meat; cooked |
| ½ | cup | Pimento |
| ½ | cup | Celery; chopped finely |
| 2 | slices | Bread; low cal; crustless |
| 2 | Egg whites; beaten | |
| 1 | cup | Yogurt, low fat |
| dash | Worchestershire sauce | |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Mustard, dry |
| ¼ | teaspoon | Salt or salt sub |
| Juice of 1/2 lemon | ||
| Paprika | ||
Directions
Combine the crab meat, pimento, and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg white, yogurt, Worchestershire sauce, cayenne, mustard, salt, and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. Bake at 400^ for 15 to 20 minutes, until lightly browned.
Exchanges per serving: 2 meat 96 calories (16% from fat) 5.9g carb, 13.9g pro, 1.7g fat