Shrimp Curry - Butter Busters^
INGREDIENTS:
1/4 c Egg beater -drained
1/3 c Kraft fatfree Miracle Whip 1 ea Tb capers, drained
1/8 t Dry mustard 2 ea Tb chopped green pepper
2 t Worcestershire sauce 2 ea Sl Wonder nonfat bread,
1 ea Tb lemon juice -cubed
2 c Fresh crabmeat 1 c Grated nonfat Cheddar or
OR -mozzarella cheese
2 cn (7 1/2oz) king crabmeat, 1 ea Lemon, quartered
1/4 c Egg beater -drained
1/3 c Kraft fatfree Miracle Whip 1 ea Tb capers, drained
1/8 t Dry mustard 2 ea Tb chopped green pepper
2 t Worcestershire sauce 2 ea Sl Wonder nonfat bread,
1 ea Tb lemon juice -cubed
2 c Fresh crabmeat 1 c Grated nonfat Cheddar or
OR -mozzarella cheese
2 cn (7 1/2oz) king crabmeat, 1 ea Lemon, quartered
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.
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