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Crabmeat timbales Recipe
|Torn spinach||3 Cup (48 tbs) (Loosely Packed)|
|Diced tomato||1⁄4 Cup (4 tbs)|
|Minced shallots||3 Tablespoon|
|Minced celery||3 Tablespoon|
|Lump crabmeat||1⁄2 Pound, drained|
|Frozen egg substitute||1 Cup (16 tbs), thawed|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Roasted pepper sauce||1 Tablespoon|
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
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.