Cut crab legs into 2-1/2 to 3-inch pieces. saute mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear.
Per Serving (excluding unknown items): 337 Calories; 15g Fat (40.7% calories from fat); 35g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
*About 6 ounce Alaska king crab meat can be substituted. **One green pepper, sliced vertically, can be substituted.
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 4|
|Calories from Fat: 57 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2g|
|Cholesterol 35.3mg||11 %|
|Sodium 982.1mg||34 %|
|Potassium 890.4mg||23 %|
|Total Carbohydrate 61.7g||18 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 38.4g|
|Protein 37.2g||53 %|
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Calories per serving: 442
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