Crab Monterey
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach
chopped, frozen, or turnip greens |
|
| 2 | teaspoons |
chicken broth
|
|
| 8 | ounces |
sour cream
|
|
| 1 | dash |
cayenne pepper
or thai pepper |
*
|
| 8 | ounces |
artichoke hearts
drained, quartered |
|
| 6 | ounces |
crab meat
drained & flaked |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach
chopped, frozen, or turnip greens |
|
| 1E+1 | ml |
chicken broth
|
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | dash |
cayenne pepper
or thai pepper |
*
|
| 231.2 | ml/g |
artichoke hearts
drained, quartered |
|
| 173.4 | ml/g |
crab meat
drained & flaked |
|
| 15 | ml |
butter
|
|
Directions
Place frozen spinach in a 10-cup shallow microwave-safe casserole; sprinkle with instant chicken broth; cover with wax paper.
Defrost in microwave oven ten minutes, rotating dish and stirring once; drain well.
Stir in sour cream and cayenne.
Arrange artichoke hearts and crab on top; dot with butter and cover again with wax paper.
Microwave on high 5 minutes, or until heated through.
