nativetxn
<font color=teal>Moderator<br><font color=red>Hono
- Joined
- Feb 15, 2000
From Dana Carpender
<b>Crab and Bacon Bundles</b>
6 ounces of crab (they call for canned you could cook your crab instead)
1 scallion, finely minced
1/2 pound bacon
Duck Sauce
1. Flake the crab, removing any bits of shell or cartilege. Stire in the minced scallion and set aside
2. Cut all your bacon strips in half crosswise, to make two shorter strips. Place a rounded 1/2 teaspoon or so of the crab mixture on the end of a bacon strip, and roll the strip up around it, strethching the bacon slightly as you go. Pierce the bundle with a toothpick, to hold. Repeat until all the crab and bacon strips are used up.
3. Broil about 8 inches from heat, turning once or twice, until the bacon is crisp--no more than 10 minutes. Serve with Duck Sauce for dipping.
Makes 2 dozen servings, each with only a trace of carbohydrates, a trace of fiber and 4 grams of protein (doesn't include duck sauce)
Duck Sauce
1 pound frozen peach slices (no sugar added) or 2 1/2 to 3 cups sliced fresh peaches
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons Splenda
1/4 teaspoon blackstrap molasses
1/8 teaspoon salt
1 teaspoon soy sauce
1 clove garlic, crushed
1. Put all ingredients in a heavy bottomed saucepan, and bring them to a simmer. Cook uncovered, until the peaches are soft (about 30 minutes).
2. Puree the duck sauce in a blender, if you like, or mash them with a potato masher or fork.
Yields about 2 cups. One serving is 2 tablespoons. each with 3 grams total carbohydrates, 1 gram of fiber for 2 grams net carbs.
Freeze it if you aren't going to use all of it.
<b>Crab and Bacon Bundles</b>
6 ounces of crab (they call for canned you could cook your crab instead)
1 scallion, finely minced
1/2 pound bacon
Duck Sauce
1. Flake the crab, removing any bits of shell or cartilege. Stire in the minced scallion and set aside
2. Cut all your bacon strips in half crosswise, to make two shorter strips. Place a rounded 1/2 teaspoon or so of the crab mixture on the end of a bacon strip, and roll the strip up around it, strethching the bacon slightly as you go. Pierce the bundle with a toothpick, to hold. Repeat until all the crab and bacon strips are used up.
3. Broil about 8 inches from heat, turning once or twice, until the bacon is crisp--no more than 10 minutes. Serve with Duck Sauce for dipping.
Makes 2 dozen servings, each with only a trace of carbohydrates, a trace of fiber and 4 grams of protein (doesn't include duck sauce)
Duck Sauce
1 pound frozen peach slices (no sugar added) or 2 1/2 to 3 cups sliced fresh peaches
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons Splenda
1/4 teaspoon blackstrap molasses
1/8 teaspoon salt
1 teaspoon soy sauce
1 clove garlic, crushed
1. Put all ingredients in a heavy bottomed saucepan, and bring them to a simmer. Cook uncovered, until the peaches are soft (about 30 minutes).
2. Puree the duck sauce in a blender, if you like, or mash them with a potato masher or fork.
Yields about 2 cups. One serving is 2 tablespoons. each with 3 grams total carbohydrates, 1 gram of fiber for 2 grams net carbs.
Freeze it if you aren't going to use all of it.
