Snappy Kids Snack: Fruity Crab

Ingredients:

1 apple
2 strawberries
1 large marshmallow
2 chocolate chips

Directions:

To Make Crabby Snack:

Core the apple and slice in half. Place on plate as shown. Cut marshmallow in half. Press one chocolate chip each, pointy side down, into the sticky side of each marshmallow half. Put in place above the apple for the crab’s eyes. Cut each strawberry into 4 slices. Use 2 slices for each set of pincers. Cut the other slices in half. Use the end halves for the pincer connectors. Use 4 halves for the legs. Arrange everything on the plate as shown.

Crab, Avocado, and Watercress Sandwiches

Ingredients:

3 tablespoons light mayonnaise or salad dressing
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
1/8 teaspoon ground white pepper
Dash salt
8 thin slicesfirm-texture white or wheat sandwich bread
2 tablespoons 40% to 50% vegetable oil spread
1 avocado, halved, seeded, peeled, and sliced
1/2 cup loosely packed watercress (thick stems discarded), rinsed and dried
Fresh chives

Directions:

1.In a small bowl, combine mayonnaise, the 1 tablespoon chives, and the lemon juice. Add crabmeat; stir with a fork to combine. Stir in white pepper and salt.

2.Spread one side of each of the bread slices with vegetable oil spread. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with the remaining bread slices, buttered sides down. Trim the crusts from bread. Cut each sandwich crosswise into three pieces.

3.Sprinkle with additional chives before serving. Makes 12 bite-size sandwiches.

Make-Ahead Directions

 

Prepare as directed through step 2. Cover tightly with plastic wrap. Chill in the refrigerator for up to 1 hour. Sprinkle with additional chives before serving.

Low Fat Baked Crab Cakes

Ingredients:

12 square saltine (soda) crackers, crushed into crumbs
1/3 cup chopped fresh parsley
2 Tablespoons low fat plain yogurt or sour cream
1/3 cup chopped roasted red pepper (from the jar)
1 Tablespoon water
1 Tablespoon freshly squeezed lime juice
hot pepper sauce to taste
salt to taste
1 pound fresh crab meat, picked over for shells & cartilage
2 large egg whites

Directions:

1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray.

2. In a large mixing bowl, mix together saltines and parsley. Stir in the yogurt, red pepper, water, lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crab meat. Lightly mix the egg whites with a fork and stir them in. It is important that the mixture be thoroughly combined.

3. Using your hands, form 16 crab cakes and arrange them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.

Nutrition Facts (for two crab cakes)-Amount Per Serving of 2 crab cakes

Calories 146, Calories From Fat (17%) 25, Total Fat 2.8g, Sat Fat .5g, Cholesterol 33.7mg, Sodium

452mg, Carbohydrates 16.25g, Dietary Fiber 0.7g, Sugar 0.38g, Net Carbs 15.5g, Protein 13.39g

WW POINTS per serving of 2 crab cakes:

Points Plus Program: 4 Old Points Program

Cucumbers Stuffed With Spicy Crab

Ingredients:

Servings: 6-8

Units: US | Metric

3 English cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crabmeat, excess water removed
1 tablespoon hot pepper sauce
1 teaspoon brown mustard
salt and pepper
1 tablespoon green onion, minced

Garnish

chili powder (optional) or paprika (optional)

Directions:

1 Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
2 Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
3 In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
4 Fill each of the cucumber cups with the crab dip.
5 Refrigerate until ready to serve. Serve within 2 hours of making.