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Crab and Egg White Muffins (Stage 3)
INGREDIENTS:
  • - 14 ounces crab meat
  • - 1 cup 1% low-fat cottage cheese
  • - 1 cup liquid egg whites
  • - 2 tbsp. Italian herb blend (salt-free variety)
  • - 1 tsp. ground black pepper

Preheat oven to 375F. Whip the egg whites until slightly foamy. Fold in the crab meat, cottage cheese and seasonings. Spray large muffin tin with spray oil.  Then gently ladle the egg mixture evenly into 4 muffins.  Place in oven on baking sheet, in case of overflow. Bake for about 20 minutes, or until the muffins bounce back when touched.  They will be slightly golden brown on top. Let cool, then enjoy. Optional: hot sauce to taste. Yields 4 servings.

Prep Time 00:05; Cook Time 00:20; Total Time 00:25; Calories 180; Carbohydrates 2.5g; Fat 2g; Protein 37g; Serving Size 1; Sodium 661mg; Recipe Yield 4

Contributor  Recipe Adapted from Karista's Kitchen

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