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Recipes
Shopping list
Ingredients
- 2 (3 oz) frozen crab cakes (or 8 mini)
- 1 (14 oz) can quartered artichoke hearts
- 1 (12 oz) loaf Bakery French bread
- ½ cup Alfredo sauce
- ¼ cup bacon bits
Steps
- Preheat oven to 425°F. Thaw crab cakes; drain artichokes. Cut bread into 12 (½-inch-thick) slices. Press center of each bread slice with thumb to make indentation for filling. Arrange slices on baking sheet and bake 3–4 minutes until toasted.
- Place 1 artichoke heart quarter into center of each toast slice. Top with 2 teaspoons crab cake and 2 teaspoons Alfredo sauce; sprinkle with bacon. Bake 10–12 minutes until centers are 165°F. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄12 recipe serving: Calories 140, Total Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Chol 20mg, Sodium 420mg, Total Carb 18g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 0%