|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.