Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 > CRAB PIE > > Yield: 32 servings > Book Info: http://www.diabeticgourmet.com/book_archive/details/22.shtml > Source: " 1,001 Delicious Recipes for People with Diabetes " > > INGREDIENTS > > - 2 teaspoons all-purpose flour > - 1/8 teaspoon dried thyme, crushed > - 1/8 teaspoon pepper > - 1 cup no-cholesterol real egg product > - 1/4 cup chopped red bell pepper > - 1 can (13-1/2 ounces) artichoke hearts, drained and chopped > - 6 ounces imitation crab, diced > - Vegetable cooking spray > - 32 fillo pastry sheets, cut into squares > - 3 tablespoons low-fat grated Parmesan cheese > - 2 tablespoons chives > - 1 tablespoon low-fat margarine > > DIRECTIONS > > Combine flour, thyme, pepper, and egg product in a > bowl. Add peppers, artichokes, and crabmeat. Stir well. > > Preheat oven to 350 degrees F. Coat muffin tins > with cooking spray. Gently press fillo squares > into each muffin cup allowing the ends to overlap > the top. Spoon the crabmeat mixture evenly into > the fillo cups. Sprinkle with cheese and chives. > Brush the edges of the fillo with margarine. > > Bake for 20 minutes or until filling is set > and edges of the phyllo are golden brown. > > Nutritional Information Per Serving (1/32 of recipe): > Calories: 75, Fat: 1.5 g, Cholesterol: 1.2 g, > Sodium: 192 mg, Protein: 3.3 g, Carbohydrate: 11.7 g > Diabetic Exchanges: 3/4 Bread/Starch, 1/4 Meat, 1/4 Fat, 1/4 Milk > > Want more recipes? > Visit our archive at http://diabeticgourmet.com/recipes > > Quote Link to comment Share on other sites More sharing options...
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