Colorful Crab Stir-Fry Recipe

Colorful Crab Stir-Fry Recipe photo by Taste of Home

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My love for seafood has carried over from childhood, when we used to fish together as a family. So I was happy to find this change-of-pace recipe that combines stir-fry with seafood. It tastes like a special treat but is a breeze to prepare.—Lee Deneau, Lansing, Michigan

This recipe is:

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Diabetic Friendly

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Colorful Crab Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

2 teaspoons cornstarch
1 teaspoon chicken bouillon granules
3/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1 cup sliced fresh carrots
1 tablespoon canola oil
1 cup fresh or frozen snow peas
1/2 cup julienned sweet red pepper
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1 package (8 ounces) imitation crabmeat
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 3/4 cup (calculated without rice) equals 126 calories, 4 g fat (trace saturated fat), 7 mg cholesterol, 562 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1 lean meat.

Originally published as Colorful Crab Stir-Fry in Simple & Delicious March/April 2007, p26