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Colorful Crab Stir-Fry

 Colorful Crab Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Colorful Crab Stir-Fry (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.