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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Diabetic Cooking March/April 2007. It has 4 WW points. Ingredients:
4 teaspoons canola oil |
1 cup diced onion |
1 cup diced green pepper |
1/2 cup diced celery |
2 cups fresh breadcrumbs |
1/2 cup milk |
2 (6 1/2 ounce) cans crabmeat, drained |
2 teaspoons dried dill |
2 tablespoons lemon juice |
1 teaspoon seafood seasoning, mix |
black pepper |
Directions:
1. Preheat oven to 375.
2. Heat oven-proof skillet over medium heat. Add oil; heat. Add onion, green pepper and celery. Cook, stirring frequently, 2 to 3 minutes or until onion is translucent and vegetables are tender-crisp. Remove from heat and set aside.
3. Place bread crumbs in mixing bowl. Dribble milk over crumbs to moisten, while stirring ightly. Let mixture stand 5 minutes.
4. Add crab, cooked vegetables, dill, lemon, seafood seasoning and black pepper. Stir lightly to blend. Spoon mixture back into ovenproof skillet. Bake until lightly browned, about 15 minutes.
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