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Add a photoServings: 4
Ingredients
- 1/2 c. light lowfat sour cream
- 1 x garlic clove chopped
- 1 Tbsp. chopped tarragon
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1 x king crab leg - (abt 1/2 lb)
- 4 x artichokes
- 2 tsp butter
- 1 Tbsp. chopped shallot
- 2 c. egg substitute equivalent to 8 Large eggs
Directions
- Combine the lowfat sour cream, garlic, tarragon, mustard and salt. Cover and let the sauce stand.
- Remove crab meat from the leg and cut it up into bite-size pcs. Be sure to wear gloves when removing the meat from the shell. The spines on the shell can cut your hands. Cover the meat and set it aside.
- Trim the tops and stems of the artichokes. Stand the artichokes upright in the top of steamer and steam them till a leaf easily pulls out of the artichoke, about 45 min. Remove the artichokes from the steamer. When they're cold sufficient to handle, remove the leaves and throw away them, then scoop out the chokes with a spoon. Cover the artichoke bottoms till serving.
- Heat the butter in a nonstick skillet over medium heat till melted. Add in the shallot and cook lightly, about 1 minute. Stir in the crab meat and cook it till the crab is warm through, 1 to 2 min. Pour the Large eggs over the crab meat. Let the Large eggs begin to set around the edges and gently stir till Large eggs are set.
- Place an artichoke bottom on each plate and spoon over each the cooked crab, Large eggs and a dollop of the tarragon cream. This is a great dish for a special Sunday brunch or possibly a light dinner.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 70 | 66% |
| Total Fat 7.96g | 10% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 360mg | 15% |
| Potassium 200mg | 6% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.54g | 0% |
| Protein 2.47g | 4% |
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