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Crab Lo Mein Recipe

Photo by: Taste of Home

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"I came up with this one night when I had some leftover spaghetti that I needed to use up," writes Laura Mryyan from Topeka, Kansas. TIP: "When stirring up the sauce, I like to use half soy sauce and half oyster sauce for a richer, more developed flavor,"Laura notes.

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 25 min.

Ingredients

4 ounces uncooked angel hair pasta or thin spaghetti
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch strips
1 package (9 ounces) frozen broccoli cuts, thawed
1/4 cup sliced fresh mushrooms
2 tablespoons canola oil
1 tablespoon cornstarch
1-1/4 cups chicken broth
1/4 cup water
1/4 cup soy sauce
12 ounces imitation crabmeat, cut into 1-inch pieces

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture. Yield: 6 servings.

Nutritional Analysis: 1 cup (prepared with reduced-sodium chicken broth and reduced-sodium soy sauce) equals 218 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 579 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 very lean meat.

Crab Lo Mein published in Quick Cooking July/August 2005, p61