Baked Crabmeat
Lightened-up baked crab cups with sauteed peppers, celery, and a creamy mustard binding.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Coat a nonstick skillet with cooking spray and place over medium-high heat until hot. Add the chopped green pepper and celery and saute until tender, about 5 minutes.
- 2
Remove the skillet from the heat and stir in the parsley, prepared mustard, black pepper, and hot sauce; mix well.
- 3
In a separate bowl, lightly beat the egg substitute, then whisk in the mayonnaise until smooth.
- 4
Add the sauteed celery mixture and the crabmeat to the egg mixture, stirring gently to keep the crab in lumps.
- 5
Divide the mixture evenly among individual baking cups and set them on a baking sheet. Bake at 375°F for 15 to 20 minutes, until heated through and lightly golden on top.
Plan it in Listahan
Add Baked Crabmeat to your week, check it against your household's allergens, and build the shopping list automatically.