Asian

Low Cal Crab Stir-Fry is for Dinner.

Low Cal Crab Stir-Fry takes 20 minutes to prepare.

Low Cal Crab Stir-Fry takes 10 minutes to cook.

Low Cal Crab Stir-Fry makes 4 servings.

The ingredients for Low Cal Crab Stir-Fry are:

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

Here is how you make Low Cal Crab Stir-Fry:

If serving over rice: Cook rice according to package instructions.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 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.Serving Size:?Makes 4 3/4-cup servings.Number of Servings: 4Recipe submitted by SparkPeople user ADENSLER.

The nutritional information for Low Cal Crab Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 113.3

• Total Fat: 4.5 g
• Cholesterol: 11.4 mg
• Sodium: 636.4 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.6 g
• Protein: 7.9 g

Low Cal Crab Stir-Fry is Asian cuisine.

The dietary needs meet for Low Cal Crab Stir-Fry is Low Carb