FROM DIABETIC CONNECT: BLOOD SUGAR CONTROL: COOKING with LEMON JUICE CRAB ROLL This healthier take on a lobster roll uses crab because it’s usually easier (and less expensive) to buy. But by all means use lobster if you prefer. Serve with coleslaw and an ice-cold beer. Ingredients Total Time: 20 minutes 1/4 cup low-fat mayonnaise 1 tablespoon freshly grated lemon zest 3 tablespoons lemon juice 10 dashes hot sauce, such as Tabasco 1/2 teaspoon freshly ground pepper 1/8 teaspoon salt 1/4 cup finely chopped shallot 1/4 cup finely chopped celery 1/4 cup thinly sliced fresh chives, divided 12 ounces cooked crabmeat, (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed 8 leaves red or green leaf lettuce 4 whole-wheat hot dog buns, (toasted, if desired) Directions Cover and refrigerate the crab filling (Step 1) for up to 1 day. 4 servings, about 2/3 cup crab filling each Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives. Nutritional Facts Servings 4 Per serving Calories 238 Carbohydrates 29g Fat 5g Saturated Fat 1g Monounsaturated Fat 1g Protein 21g Cholesterol 102mg Dietary Fiber 4g Potassium 269mg Sodium 716mg Added Sugars 4g Exchanges 1 1/2 starch 1/2 carbohydrate (other) 2 lean meat 1 fat Carbohydrate Servings 2 Iron (32% daily value) Vitamin A (26% dv) Vitamin C (17% dv) Calcium (16% dv)
Posted on: Thu, 03 Jul 2014 11:00:28 +0000
Trending Topics
Recently Viewed Topics
© 2015