From Paulette Vickery's Recipe Collection

BB: CRAB IMPERIAL

fish, main dish

1 each egg beater
1/3 cup nonfat miracle whip
1/8 teaspoon dry mustard
2 teaspoon worcestershire sauce
1 tablespoon lemon juice
2 cup fresh crab meat, or:
2 can crab meat, 7 1/2oz each
1 tablespoon capers
2 tablespoon chopped green pepper
2 each slices white bread, cubed
1 cup nonfat cheddar cheese
1 each lemon, quartered

Preheat oven to 300 degrees. In a medium bowl combine egg beater, miracle whip, dry mustard, worcestershire sauce, and lemon juice. Mix well. Remove any cartalidge and shell from crab meat. If using canned crab meat, drain and rinse thoroughly. Add crab meat to egg beater mixture with capers, green pepper, and nonfat Wonder bread cubes. Toss mixture lightly with a fork until well combined. Divide crab meat mixture into 4 individual scallop shells, or turn into a shallow 1 quart casserole dish that has been sprayed with pam. Bake 10 minutes. Sprinkle cheese over the top. Bake 5 minutes longer, or until cheese is melted and bubbley. Serve garnished with lemon wedges. Per serving: fat 1.8 G, cholesterol 58 MG, fiber 1 G, calorries 171, 9 percent from fat, protein 26 G, carbohydrate 11 G, sodium 1668 MG.

Yield: 6 servings





** **