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Creamed Crab




Source of Recipe


Quick Cooking Magazine

CREAMED CRAB
Ready in 15 minutes or less

Exchanges
WW Points
Yield: 4 servings

1/4 cup all-purpose flour
1 packet (1/2 ounce) butter-flavored granules*
2-1/2 cups skim milk
3 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon hot pepper sauce
1/4 teaspoon pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 hard-cooked egg whites, chopped
Hot cooked rice

In a saucepan, combine flour and butter-flavored granules. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly. Stir in mayonnaise, mustard, hot pepper sauce and pepper until smooth. Stir in the crab and cooked egg whites; heat through. Serve over rice.

*Editor’s Note: This recipe was tested with Butter Buds Butter Flavor Mix.

You can lower the cholesterol by using imitation crab.

One serving calculated without rice) equals 185 calories, 446 mg sodium, 61 mg cholesterol, 16 gm carbohydrate, 21 gm protein, 4 gm fat, trace fiber. ++++ Exchanges: 2-1/2 very lean meat, 1 starch. ++++ WWP: 4