6 ounce package frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
medium zucchini, cut into 2-inch strips
medium red or green sweet pepper, chopped
tablespoons margarine or butter
tablespoons sliced green onion
teaspoon bouquet garni seasoning
teaspoon black pepper
3 ounce package cream cheese, cut up
teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
- Thaw crabmeat, if frozen.
- In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
- Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.
Nutrition Facts(Crab Chowder)
- Per serving:
- 314 kcal cal.,
- 19 g fat
- (9 g sat. fat,
- 64 mg chol.,
- 844 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet