Baked Crabmeat (From the American Heart Association) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Low-Fat, Low-Cholesterol Cookbook, 2004. Light, festive and healthful. For Weight Watchers this is 3 points per serving. This recipe is for 5 servings. Ingredients:
vegetable oil cooking spray |
1 teaspoon margarine, light stick |
1/4 cup onion, finely chopped |
1 lb crabmeat, shells and cartilage discarded |
2 tablespoons dijon mustard |
1 teaspoon worcestershire sauce |
4 large eggs, whites only, stiffly beaten |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat the oven to 350 degrees.
2. Lightly spray 9 square casserole dish or baking pan with vegetable oil spray.
3. In a small saucepan, melt the margarine over medium-high heat and cook the onion for 2-3 minutes, or until tender.
4. Transfer onion to a medium bowl and stir in crabmeat, mustard, and Worcestershire sauce.
5. Gently fold in the beaten egg whites.
6. Pour the mixture into the casserole dish and sprinkle with the cheese.
7. Bake for 25 minutes or until puffed and lightly browned.
8. Remove from the oven and cut into rectangles.
9. Serve immediately.
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