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Crab Lo Mein

 Crab Lo Mein
"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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 Facts: 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,

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Crab Lo Mein (continued)

Nutritional Facts: 29 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.