Yield: 6 Servings
|1 large||Potato; thin-skin scrubbed|
|\N \N||Freshly ground black pepper|
|¼ cup||Grated sharp cheddar cheese|
|1 teaspoon||Canola oil|
|1 \N||Shallot; minced|
|2 tablespoons||Chopped garlic chives|
|¼ cup||Red bell pepper; roasted|
|2 tablespoons||Minced parsley|
|6 ounces||Lump crabmeat; rinsed and sorted|
|1½ cup||Nonfat milk|
|¼ cup||Parmesan cheese|
The roasted peppers can be canned, drained, picked clean of any bits of charred skin and chopped into ½-inch dice; if bell peppers are in season, freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust shelf to lower level. Spray-grease a 10-inch pieplate or quiche dish. Steam potato until tender, about 30 minutes. Peel and mash (or put through ricer); mix with salt and pepper.
Spread evenly on bottom and sides of prepared baking dish. Sprinkle with cheddar cheese. Bake in preheated oven for 15 minutes.
In a small skillet or sautepan, heat oil. Cook shallot (OR green onion), stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne.
Stir together and heat through. In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix well. Add crab and seasoning mixture; mix well. Carefully pour mixture into partially baked potato crust. Bake in preheated oven for 35-40 minutes, until slightly puffed, golden brown and firm.
Serves 6 -- Per serving: CAL: 187 Grams of PRO: 16....of CARB: 16....of FAT: 6.7
1996 (c) Jane A. Rubey, M.P.H., R.D. email gourmet@...
Recipe By : Jane Rubey / Nutritiously Gourmet (1996) Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 10:38:46 -0700 (PDT) From: patH <phannema@...>
NOTES : Since we are making this in crab season when bell peppers are not in season, I use roasted bell peppers from a jar. If you happen to make this during bell pepper season, then you need to find frozen or canned crab.