1 cup sour cream
1/4 teaspoon black pepper
1 6 ounce can lump crab meat, drained, flaked and cartilage removed
1/2 cup roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley
Preheat oven to 325 F.
Coat six 6-ounce cups with butter. Set aside.
In a large bowl whisk together the eggs, sour cream, and black pepper. Sire in crabmeat. roasted peppers and parsley.
Dived egg mixture amount prepared custard cups. Place cups on a baking sheet. Bake for 30-35 minutes or until a knife inserted in centers comes out clean. Remove from oven.
Carbs: 1 carb per serving. Makes 6 (1 custard cup each).
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