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| Crabmeat on Toast |
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Recipe courtesy of the “Tin Fish Gourmet” cookbook by Barbara-jo
McIntosh.
A simple variation of this recipe will result in yet another tasty treat.
Substitute the can of crabmeat for a can of shrimp meat and replace the tomatoes
with thin slices of avocado. This version does not need to be cooked.
Makes 2 servings
1 can
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(120 g/4 oz) Crabmeat, well drained |
| ¼ cup | mayonnaise |
| ½ tsp. |
lemon juice |
| ½ |
stalk celery, chopped |
| 1 Tbsp. |
chopped green onions |
| 1 |
tomato, sliced into 8 very thin slices |
| 2 slices |
sourdough bread, toasted |
| |
fresh ground black pepper |
- In a bowl mix together the crabmeat, mayonnaise, lemon juice, celery
and green onions.
- Place 4 slices of tomato on each piece of toasted sourdough. Top with
the crabmeat mixture and fresh ground black pepper to taste.
- Place under the broiler for 2 to 3 minutes until bubbly and warmed through.
| Nutritional Values |
Per serving:
Calories 241
Fat 13,1 g
Carbs 20 g
Protein 12 g
Fibre 1,8 g
Sat fat 2,3 g
Cholesterol 55,7 mg
Sodium 578 mg
Sugar 2 g
Calcium 53 mg
Source: www.calorieking.com
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