CRAB PUFFS
Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf
Crab puffs are the ideal finger food for parties. For this recipe, use the best quality Parmesan cheese you can find — its strong flavor is a terrific complement to the delicate crab and artichoke without adding many calories or much fat. If you're a fan of spicy food, feel free to bump up the horseradish in this recipe for a sinus-clearing experience.
Preparation time: 20 minutes
Cooking time: 6 to 7 minutes
Yield: 6 servings (4 pieces each)
3 tablespoons freshly grated Parmesan cheese
1 can (14 ounces} artichoke hearts, drained and chopped
1/2 pound snow crabmeat
1 egg white
1/4 cup lowfat sour cream
1/4 cup lowfat mayonnaise
1 teaspoon fresh squeezed lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
3 English muffins, halved
1. Preheat the broiler.
2. In a small bowl, reserve 2 tablespoons of the Parmesan cheese. In a medium bowl, combine the remaining 1 tablespoon Parmesan cheese, the chopped artichokes, crabmeat, egg white, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire sauce, and garlic.
3. Place the English muffin halves on a baking pan and spread the crab mixture equally onto each muffin. Sprinkle the reserved Parmesan cheese on top.
4. Place the pan in the freezer for 10 minutes, or until the crab mixture holds its form.
5. Remove the pan from the freezer and place the pan under the broiler for 6 to 7 minutes, or until the muffin topping is lightly browned and bubbly. Cut each muffin into quarters.
Per serving: Kcalories 180 {From Fat 47); Fat 5g (Saturated 2g); Cholesterol 41mg; Sodium 536mg; Carbohydrate 20g (Dietary Fiber 1g), Protein 13g.
Exchanges: 1 starch, 1 1/2 very lean meat, 1 fat
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