One of my favorite dishes at the Chinese Buffet is the Imitation Crab Casserole. It’s rich, cheesy, and so delicious that it made me want to make it at home. I did a Google search and found many recipes, all basically the same with some minor variations. One thing they all had in common was the calorie count. They were all in the 550 calorie range per serving. I made the recipe over, using low fat and light products and Splenda to replace the small amount of sugar. I’m tickled to report that I was able to reduce the calories to under 300 per serving without sacrificing the rich and creamy taste.
Here is my make over of the very popular crab casserole.
This picture is from food.com by user “parsley”. It was the picture with the original recipe I used and changed.
CHINESE BUFFET CRAB CASSEROLE
16 oz. imitation crab
1/2 cup light sour cream
1tablespoon lemon juice
1 pinch garlic salt
1 1/4 cups 2% cheddar cheese, grated
4 oz. lowfat/neufchatel cream cheese, softened
2 tablespoons light mayonnaise
1 1/4 teaspoons Worcestershire sauce
1 packet Splenda
3 tablespoons skim milk
Mix all except crab and 1/2 cup of the cheddar cheese to a smooth and creamy consistency. Fold in the crab. Pour into a sprayed casserole dish. Sprinkle with reserved 1/2 cup cheese. Bake at 325 degrees for 30 minutes.
Variations include the addition of : finely chopped celery, chopped green onion.
Makes 4 servings
The original recipe has 546 calories and 26 grams of carbs.
My make over has 284 calories and 17 grams of carbs with no change in serving size. I use Master Cook to calculate nutritionals.