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Crabmeat Timbales

Healthycooking's picture
  Torn spinach 3 Cup (48 tbs) (Loosely Packed)
  Diced tomato 1⁄4 Cup (4 tbs)
  Minced shallots 3 Tablespoon
  Minced celery 3 Tablespoon
  Lump crabmeat 1⁄2 Pound, drained
  Frozen egg substitute 1 Cup (16 tbs), thawed
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Roasted pepper sauce 1 Tablespoon

Remove stems from spinach.
Wash leaves; arrange in a vegetable steamer over boiling water.
Cover; steam 1 minute.
Coat 4 (6-ounce) custard cups with cooking spray; line with spinach.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add tomato, shallots, and celery; saute 2 minutes.
Remove from heat; stir in crabmeat.
Spoon crabmeat mixture into spinach-lined cups.
Combine egg substitute and mayonnaise; stir.
Pour over crabmeat mixture.
Bake, uncovered, at 325° for 25 minutes.
Let cool 5 minutes; invert onto serving plates.
Serve with Roasted Pepper Sauce.

Recipe Summary

Side Dish

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