Turkey-Crabmeat Stir

Last Edit December 23, 1999

We often have a bit of crabmeat left over on a Crabby Monday night - cat food. We pack it into film containers. Last Monday I had a small pot of crab claw meat. And a few other pieces. Packed in a doggy-dish. Mommy food.
I stuck the container in my purse.
Right.
The lid parted company with the dish.
I had fishy stuff in the bottom of my bag.
Not too much.
Enough.
I rescued the crabmeat (the large chunks - flakes were a lost cause). I put them back in their container.
I was planning to wash and cook them up.
Safe enough.
I got around to cooking it last night.
Combined with turkey tenderloins. It was great.
Until my son showed me the dime that had survived hot fat and cooking to be served along with the crab!
Didn't bother me - at that cooking temperature, it was one clean dime! And garlic covers the taste of everything.
Yep. Time for new glasses.

Turkey-Crabmeat Stir

1/3 large (3-4" across) Purple Onion
2 cloves elephant garlic (or several of regular garlic)
Mrs. Dash Garlic-flavored salt substitute - use the spicy version if you prefer
Seasoned salt if you must (a dash or two)
2 large Turkey tenderloins (breast meat) or chicken breast meat (2 fillets)
1 Cup leftover steamed crabmeat
Adjust quantity to allow 8 ounces meat per person (low fat high protein diet)

Slice up the onion and chop it up coarsely
Slice up the garlic
Slice up the turkey (or chicken) into chunks
Brown it all together in 1/4-1/3 Cup Canola oil heated at 340 degrees (electric skillet) or medium to high in a stove-top skillet. Stir occasionally. Splattering means that the temperature is too high.

When the turkey is done, add the crab meat. Cook covered another 10 minutes over low to medium to low heat.

Serve with rice - I make 1/2 wild and 1/2 white - cooked together - and a contrast-color vegetable like green beans (out of a can).

Rice-a-Roni

Watch out for packaged Rice-a-Roni - as good as it tastes - check out the sodium levels in that package. Never mind the fat! My rescue - Fix 2 cups of rice without any salt or margarine- add it to the Rice-A-Roni mixture made the low-fat way. Stir together. Low-fat flavor without so much guilt.

A good reason to keep a few cups of leftover rice in your fridge. Saves time. Lowers sodium levels. As long as you don't pour soy sauce all over it!