Low Fat Crab Recipe

Happy New Year everyone! As I was preparing dinner for my family last night, I noticed how low fat this recipe was, so I decided to share this with you. I love to make these. It is a bit costly for the crab, $25 a pound, but it was a special occasion. It is also a bit high in cholesterol too, but this is something I only make a few times a year.



Stuffed Mushrooms with Crab. It is so simple to make.

• 1 16 oz can of Phillips Jumbo Lump Crab Meat
• 1 tbs margarine
• 1/2 cup red peppers, chopped small
• 1/2 cup green peppers, chopped small
• 1/2 cup scallions, chopped small
• 2 packages of fresh white mushrooms, large.
• 8 oz cheddar cheese, shredded

Saute scallions and peppers in margarine, until soft. Toss in Crab meat. Do not over mix. You don't want to break up the crab to much. Let it simmer for a few minutes so the flavors blend. I then take away from heat and elevate one side of the pan so the excess margarine runs out. Next, scoop about a tablespoon into each mushroom caps. Pour the excess margarine in the bottom of a baking dish. Place the mushrooms in the baking dish, sprinkle with cheddar cheese. If you have a favorite cheese use that. You don't have to be fussy. Bake in oven, uncovered, 350F, for about 30 minutes. If you don't like mushrooms place the mixture in single serving baking dishes and sprinkle with cheese. Tastes delicious!

According to the Nutrition Facts, on the can of crab, a serving is 2 oz or 1/3 cup. Calories per serving is 45, zero from fat. Total fat 0, Cholesterol 65mg, Sodium 220mg, Total Carbs 0, Protein 11 grams. Depending on what you add, this will change. I like to use a low fat no cholesterol margarine. You can use a low fat cheese also. I like Cracker Barrel Cheddar Cheese made with 2% milk.

Todays menu, in my house, consists of left over Shrimp Bisque (not good for you) and our traditional Pork and Sauerkraut (better for you, more so than the bisque). Pork and Sauerkraut on New Years Day is suppose to bring you luck for the new year. This is also easy to throw together. I use sauerkraut from a bag, so much better than canned, and country style spareribs. I saute a medium sized onion in about 2 tbs of margarine, then I add a bag of kraut then the ribs, then another bag of kraut over that. I season with some pepper and let it simmer on my stove top for about 3 hours. You can cook up potatoes with this also. I leave them out. I just don't like them. I hope everyone has a healthy and wonderful 2008. Enjoy!