Low Carb Seafood Recipes

Ingredients:

1/3 cup chopped green onions
1/2 cup sliced fresh mushrooms
1/2 tsp dried whole thyme
1 tbsp margarine, melted
1 1/2 tsp all-purpose flour
1/4 cup + 2 tbsp skim milk
2 tbsp dry white wine
1/2 lb fresh lump crabmeat, drained/flaked
1 tbsp chopped fresh parsley
1 1/2 tsp lemon juice
1/8 tsp dry mustard
1/8 tsp salt
1 pinch red pepper
8 light crepes, recipe follows
1 vegetable cooking spray

Instructions:

Saute onions, mushroms and thye in margarine in skillet until tender.
Reduce heat to Low; add flour. Cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over Medium heat, stirring constantly
until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice,
mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down
center of each Light Crepe; roll up crepes; arringe in baking pan coated
with cooking spray. Cover; bake at 350 F. for 25 minutes. Broil crepes 4-6
inches from heat source, 1 minutes until golden. Yield: 4 servings: Per 2
filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol

Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt.
Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine,
beating until smooth. Refrigerate crepe batter for at least 2 hours. Brush
the bottom of 8 inch crepe pan with 1/8 tsp. oil; place pan over Medium hat
until oil is just hot. Pour 3 Tbsp batter in pan; quickly tilt pan in all
directions so batter covers pan in thin film. Cook crepe 1 minute. Lift
edge of crepe to test for doneness. Crepe is ready for flipping when it can
be shaken loose from pan. Flip crepe; cook 30 seconds on other side. Cool
on towel. Stack between layers of wax paper. Repeat procedure with
remaining batter. Yield: 8 crepes Per crepe: 91 calories, 3.1 g. fat, 69
mg. cholesterol

Servings: 8