Crabmeat timbales Recipe
Ingredients
| Spinach | 3 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| 1/4 cup diced plum tomato | ||
| Shallots | 3 Tablespoon, minced | |
| Celery | 3 Tablespoon, minced | |
| Crabmeat | 1/2 pound, drained | |
| 1/4 cup plus 2 tablespoons frozen egg substitute, thawed | ||
| 1/4 cup reduced-calorie mayonnaise | ||
| Pepper sauce | 1 To taste, roasted | |
Directions
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.
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.
Chef
