| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Appetizers, Diabetic, Microwave, Fish | 18 | Servings | |
INGREDIENTS
| 7 | oz | Crabmeat |
| 2 | tb | Cornstarch |
| 1/4 | ts | Marjoram |
| 1 | ds | Garlic Salt |
| 1/4 | c | Celery, finely chopped |
| 3 | tb | Onion, finely chopped |
| 1/4 | c | Reduced-Calorie Mayonnaise |
| 36 | Round Crackers |
INSTRUCTIONS
Drain the liquid from the crabmeat into a small microwave bowl or measuring cup. Stir in the cornstarch until dissolved. Stir in the marjoram and garlic salt. With the microwave on HIGH, cook for 30 seconds. Stir and return to the microwave for 30 more seconds if the mixture is not clear and thickened. Allow to cool. Flake the crabmeat. Combine the flaked crabmeat, celery, onion and mayonnaise in a bowl. Stir in the crab liquid. Divide the crabmeat mixture evenly between the 36 crackers. Place 12 crackers in a circle around the edge of a paper plate (do the same for two more plates). With the microwave on HIGH, cook for 30 seconds, then rotate the plate one-half turn and continue cooking for 15 seconds more. One Serving: Calories: 59 Carbohydrates: 6 Exchange: 1/2 bread; 1/4 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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