Living in Alaska, I'm lucky to have easy access to fresh crab and I've
definitely used canned crab before in a pinch but I find it to be overly
salty. A quick rinse in a fine mesh sieve will wash away much of the brine
it was packed in and still give plenty of sweet crab flavor. Sounds like
this would be a great spread for stuffing celery.
-----Original Message-----
From: Chef Gloria 1030
Sent: Saturday, December 10, 2011 9:54 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: [Healthy_Recipes_For_Diabetic_Friends] Crab Spread - 1g Carbs,
Trace Fiber
Crab Spread - 1g Carbs, Trace Fiber
From: Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p28
My family has fond memories of traveling to my parents' house for
Christmas dinner. After a 12-hour drive, we'd be welcomed in the
door with this special seafood spread. —Barbara Biddle, Harrisburg,
Pennsylvania
This recipe is: Quick
Prep/Total Time: 20 min
Servings: 8
1 (8oz pkg) cream cheese, softened
1 (6oz can) crabmeat, drained, flaked and cartilage removed
2 Tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp lemon-pepper seasoning
1/4 tsp minced garlic
Paprika
Assorted crackers or vegetables
In a small bowl, combine the first six ingredients. To serve chilled,
cover and refrigerate until serving. Sprinkle with paprika.
To serve warm, spoon into a greased 3-cup baking dish. Bake, uncovered,
at 375 degrees F for 15 minutes or until heated through. Serve with
crackers or vegetables.
Yield: 2 cups
Serving Size: 1/4 cup (calculated without crackers or vegetables)
Nutrition per Serving:
146 Calories, 13g Fat, 7g Saturated Fat, 51mg Cholesterol, 218mg Sodium,
1g Carbs, Trace Fiber, 7g Protein
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