Crab Toast from Managing Diabetes

Managing Diabetes Recipe of the Day
Crab Toast

Serve this with fresh fruit or melon for brunch, lunch, or a light supper.

Number of Servings: 1
Serving Size: 2 slices of toast
Ingredients
Name Measure Weight
shredded imitation crabmeat 1/4 cup ---
egg substitute 1/2 cup ---
tarragon 1/4 tsp ---
paprika 2 dashes ---
low-calorie margarine 1 tbsp ---
whole-grain bread, thickly sliced 2 slices ---
tomatoes, sliced 1 ---
Preparation Instructions
1. Preheat a griddle or a large skillet to medium heat. In a small bowl, combine the shredded crab, egg, tarragon, and paprika. Mix well.
2. Spread the margarine on both sides of the bread slices. Using a biscuit cutter, cut out a large circle in each slice of bread. Save these centers.
3. Place the bread slices (not the centers) on the hot griddle. Carefully spoon the crab/egg mixture into the holes in the center of each slice until they are almost full. (You may have a few small spoonfuls of batter left over — this can be cooked separately.) Cook each bread slice, turning once, until it is golden brown and the center is solid. Place both pieces on a serving plate.
4. Grill the bread circles on both sides. Place a tomato slice on each grilled circle of bread and add the circles to the serving plate. Serve at once.
Exchanges Per Serving


2 Starch
1 Vegetable
2 Lean Meat

Nutrition Information


Amount per serving
Calories 318
Calories from Fat 71
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 14 mg
Sodium 932 mg
Total Carbohydrate 39 g
Dietary Fiber 5 g
Sugars 12 g
Protein 24 g