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Ingredientes
- 1 can breadstick dough, refrigerated (7-oz) Cooking spray
- 3/4 c. Gruyere cheese grated (3 ounces)
- 8 ounce lump crabmeat shell pcs removed and liquid removed
- 1/2 c. minced onion
- 4 c. spinach coarsely minced
- 1/8 tsp dry tarragon
- 1/8 tsp Old Bay seasoning
- 1/8 tsp pepper
- 1 c. evaporated skim lowfat milk
- 1/2 c. egg beaters 99% egg substitute
Direcciones
- 1. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add in second strip of dough to the end of the first strip, pinching ends together seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 min. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.
- 2. Preheat over to 375 degrees.
- 3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add in onion; saute/fry 4 min. Add in spinach and next 4 ingredients (spinach through pepper); cook 2 min or possibly till spinach wilts. Arrange spinach mix over crabmeat.
- 4. Combine lowfat milk and egg substitute; stir well with a whisk. Pour over spinach mix. Bake at 375 degrees for 45 min or possibly till a knife inserted in center comes out clean; let stand 10 min. Garnish with cherry tomatoes, if you like.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 86 | 46% |
| Total Fat 9.74g | 12% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 275mg | 11% |
| Potassium 450mg | 13% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.99g | 3% |
| Protein 18.6g | 30% |
