Crispy shards of phyllo dough on top of the creamy crab mixture provide an interesting--and tasty--contrast. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Unfold phyllo dough; remove one sheet. (As you work, cover remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat sheet with cooking spray; fold in half crosswise. Coat again with cooking spray. Repeat with remaining sheets.

  • Stack sheets on parchment paper-lined baking sheet to make six layers. Coat top of stack with cooking spray. Sprinkle with paprika. Bake for 8 to 10 minutes or until browned and crisp. Cool on baking sheet on wire rack. Break into large pieces; set aside.

  • In large skillet, cook onion and celery in hot butter over medium heat just until tender. Stir in flour; cook and stir for 1 minute. Stir in milk; cook and stir until mixture starts to boil. Stir in crabmeat, peas, sherry (if desired), salt, tarragon, and pepper. Cook until heated through, stirring occasionally. Serve with phyllo pieces.

Nutrition Facts

235 calories; 9.2 g total fat; 4.2 g saturated fat; 98 mg cholesterol; 511 mg sodium. 529 mg potassium; 15.1 g carbohydrates; 1.3 g fiber; 6 g sugar; 22 g protein; 657 IU vitamin a iu; 6 mg vitamin c; 77 mcg folate; 193 mg calcium; 1 mg iron; 51 mg magnesium;