Deviled Crab and Scallops - Butter Busters^
INGREDIENTS:
1 ea Pk (12oz) small shell -drained
-macaroni, cooked 1 cn (3oz) button mushrooms,
1/2 c Liquid Butter buds or -rinsed and drained
-fatfree chicken broth 1 cn (8oz) chopped mushrooms,
1/2 c Chopped green pepper -rinsed and drained
1/2 c Chopped green onion 1 t Worcestershire sauce
1/2 c Flour 1/4 t Tabasco
1/2 t Lite salt, optional 2 c Nonfat Cheddar cheese,
1 t Dry mustard -grated
1/4 t White pepper 1/2 c Nonfat grated mozzarella
1 qt Skim milk -cheese.
3 cn (7 1/2oz) king crabmeat,
1 ea Pk (12oz) small shell -drained
-macaroni, cooked 1 cn (3oz) button mushrooms,
1/2 c Liquid Butter buds or -rinsed and drained
-fatfree chicken broth 1 cn (8oz) chopped mushrooms,
1/2 c Chopped green pepper -rinsed and drained
1/2 c Chopped green onion 1 t Worcestershire sauce
1/2 c Flour 1/4 t Tabasco
1/2 t Lite salt, optional 2 c Nonfat Cheddar cheese,
1 t Dry mustard -grated
1/4 t White pepper 1/2 c Nonfat grated mozzarella
1 qt Skim milk -cheese.
3 cn (7 1/2oz) king crabmeat,
Preheat oven to 350F. Saute green pepper and onion in Butter Buds or chicken broth until tender, about 5 minutes. Remove from heat, stir in flour, lite salt, mustard and pepper until well blended. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Add macaroni, crab, mushrooms, Worcestershire and Tabasco. Mix until well blended. Stir in Cheddar cheese until melted. In a 13 x 9 x 2" casserole dish that has been sprayed with Pam, bake mixture, topped with grated mozzarella, uncovered 30 minutes or until bubbly and cheese is melted. Per serving: 231 cal., 1.6g fat (6%), 31mg chol., 1g fiber, 20g pro., 32g carb., 845mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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