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Hot Crab with Vegetables

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Submitted by dannah

YIELD

8 servings

PREP

5 min

COOK

20 min

READY

25 min

Ingredients

6 6
MEDIUM MEDIUM TOMATOES
peeled
1 237
CUP ML EVAPORATED MILK
skim
2 3E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML LEMON JUICE
0.6
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
16 462.4
OUNCES ML/G CRAB MEAT
¼ 113.4
POUND G MUSHROOMS
½ 118
CUP ML GREEN PEAS
frozen
½ 118
¼ 59

Directions

Cook tomatoes for 5 minutes.

Add milk and margarine, and cook for 10 minutes.

Add next four ingredients. Stir in crab and remove from heat. Meanwhile, steam mushrooms and peas. Cook pasta for 8 minutes in boiling water; drain. Mix crab sauce with pasta and vegetables in large serving bowl. Sprinkle with cheese and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 115 44% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 304mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 21g
Vitamin A 21% Vitamin C 26%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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