Baked Crabmeat

• vegetable oil spray
• 1 Tbsp. margarine (no more than 2 grams of saturated fat per Tbsp.)
• 1/4 c. finely chopped onion
• 1 lb. crabmeat, all cartilage removed
• 2 Tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 4 large egg whites, stiffly beaten
• 2 Tbsp. Parmesan cheese

1. Preheat oven to 350u0b0.
2. Spray a 9 x 9-inch ovenproof casserole dish with vegetable oil spray.
3. In a small pan over medium-high heat, melt margarine.
4. Add onion and saute 2 to 3 minutes or until soft.
5. In a medium bowl, combine crabmeat, mustard and Worcestershire sauce.
6. Gently fold in beaten egg whites.
7. Pour mixture into casserole dish and sprinkle with cheese.
8. Bake 25 minutes or until puffed and lightly browned.
9. Remove from oven and cut into squares.
10. Serve immediately.
11. Serves 6 as an entree (2 oz. servings).
12. Serves 12 as an appetizer (1 ounce per serving). Contains 121 calories per 2 ounce serving.

vegetable oil spray, margarine, onion, crabmeat, mustard, worcestershire sauce, egg whites, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444812 (may not work)