| 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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