Crabmeat timbales Recipe




 Torn spinach3 Cup (48 tbs) (Loosely Packed)
 Diced tomato1⁄4 Cup (4 tbs)
 Minced shallots3 Tablespoon
 Minced celery3 Tablespoon
 Lump crabmeat1⁄2 Pound, drained
 Frozen egg substitute1 Cup (16 tbs), thawed
 Reduced calorie mayonnaise1⁄4 Cup (4 tbs)
 Roasted pepper sauce1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 883 Calories from Fat 365

% Daily Value*

Total Fat 41 g63.6%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 20.4 mg

Sodium 2513 mg104.7%

Total Carbohydrates 38 g12.5%

Dietary Fiber 3.5 g13.8%

Sugars 13 g

Protein 86 g171.3%

Vitamin A 220.1% Vitamin C 69.5%

Calcium 31.9% Iron 46.2%

*Based on a 2000 Calorie diet


Remove stems from spinach.
Wash leaves; arrange in a vegetable steamer over boiling water.
Cover; steam 1 minute.
Coat 4 (6-ounce) custard cups with cooking spray; line with spinach.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add tomato, shallots, and celery; saute 2 minutes.
Remove from heat; stir in crabmeat.
Spoon crabmeat mixture into spinach-lined cups.
Combine egg substitute and mayonnaise; stir.
Pour over crabmeat mixture.
Bake, uncovered, at 325° for 25 minutes.
Let cool 5 minutes; invert onto serving plates.
Serve with Roasted Pepper Sauce.