Crispy shards of phyllo dough on top of the creamy crab mixture provide an interesting--and tasty--contrast.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
25 mins


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

1 serving
235 calories; protein 22g; carbohydrates 15.1g; dietary fiber 1.3g; sugars 6.1g; fat 9.2g; saturated fat 4.2g; cholesterol 98.3mg; vitamin a iu 657IU; vitamin c 6.4mg; folate 77.4mcg; calcium 192.6mg; iron 1.5mg; magnesium 51.1mg; potassium 528.6mg; sodium 510.5mg.

3 lean protein, 1 1/2 fat, 1/2 other carbohydrate, 1/2 starch