Crab imperial - butter busters^

6 servings

Ingredients

Quantity Ingredient
¼ cup Egg beater
⅓ cup Kraft fatfree Miracle Whip
⅛ teaspoon Dry mustard
2 teaspoons Worcestershire sauce
1 each Tb lemon juice
2 cups Fresh crabmeat
OR
2 cans (7 1/2oz) king crabmeat, drained
1 each Tb capers, drained
2 eaches Tb chopped green pepper
2 eaches Sl Wonder nonfat bread, cubed
1 cup Grated nonfat Cheddar or mozzarella cheese
1 each Lemon, quartered

Directions

Preheat oven to 400F. Combine Egg Beater, Miracle Whip, dry mustard, Worcestershire and lemon juice; mix well. Remove any cartilage and shell from crab (if using canned, drain and rinse thoroughly). Add to Egg Beater mixture with capers, green pepper and bread cubes. Toss lightly with a fork until well combined. Divide among 4 individual scallop shells or turn into a shallow 1-qt. casserole that has been sprayed with Pam. Bake 10 minutes. sprinkle cheese over top. Bake 5 minutes longer, or until cheese is melted and bubbly. Serve garnished with lemon wedges. Per serving: 171 cal., 1.8g fat (9%), 58mg chol., 1g fiber, 26g pro., 11g carb., 1668mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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