Eating lighter and more consciously continues. It impresses me that I think twice before I choose what I am putting in my mouth. I think about ingredients and substitutions in my recipes. I am slowly losing the muffin top. Slowly. Surely?
My daughter’s family still has a pizza night each week but they have greatly reduced the amount of pizza and have a huge salad with it (watch that dressing! She makes ranch dressing with 3/4 greek yogurt and 1/4 light mayo. Delish.) On their pizza night, we eat other things. This week The Bearded One wanted Deviled Crab. I have blogged my recipe elsewhere before. It is a memory from his youth and is quite good. It, however, needed a bit of lightening.
Ingredients
- 1/3 cup light mayo
- 1/3 cup Greek Yogurt, plain
- 1 tbsp cornstarch
- 2 tbsp onion minced
- 2 tbsp Green Pepper minced
- 2 tsp Parsley minced
- 1 1/2 tsp Dry mustard
- 2 tsp Worchestershire Sauce
- dash Tabasco
- 1/4 tsp Cayenne pepper
- 2 tsp lemon juice
- salt and pepper to taste
- 1 lb fresh or canned crabmeat
- 1/2 c bread crumbs
Servings:
Instructions
- Put the yogurt in a bowl and stir in the cornstarch. Add mayonnaise and whisk in the vegetables and seasonings. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning. Gently fold in the crabmeat. Reserve, refrigerated, if you are doing this in advance. Preheat oven to 425 degrees. Arrange natural or ceramic shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the breadcrumbs over the crab mixtures. Bbake on the top rack of the oven until bubbly and lightly browned, 10 – 15 minutes. Serve hot.
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