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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup crab cake (mixture, reserved from Crab Cakes OR see recipe below)
- 14 oz. artichoke hearts (drained and chopped)
- 10 oz. frozen chopped spinach (thawed and well drained)
- 1 cup lowfat sour cream
- 2 Tbsp. fresh parsley leaves (chopped)
- 1 tsp. garlic and herb seasoning (salt-free)
- 1/2 cup grated Parmesan (divided)
- 2 pita pockets (cut into wedges)
- assorted vegetables (baby carrots, sliced zucchini, celery stalks)
- 12 oz. lump crabmeat (fresh, or an equal amount of canned lump crabmeat)
- 2 Tbsp. low-fat sour cream
- 2 1/4 tsp. oats (regular or quick-cooking)
- 2 1/4 tsp. Seasoned dry bread crumbs
- 3/4 tsp. Dijon mustard
- 1/2 tsp. crab boil seasoning (recommended: Old Bay)
- 1/4 tsp. dried oregano
- 1 pinch ground black pepper
- 1/2 tsp. olive oil
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium550mg23% |
| Potassium810mg23% |
| Protein26g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber9g36% |
| Sugars2g |
| Vitamin A140% |
| Vitamin C25% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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