Dr. Atkins Low Carb Crabmeat and Almond Pie -

Printer Friendly

RSS Feed

Bookmark

Home

Dr. Atkins Low Carb Crabmeat and Almond Pie

Rate it!
Votes (0) | Comments (0)

By Dr. Robert Atkins

Posted July 23rd, 2007

This article is reprinted with permission from Dr. Atkins' New Diet Cookbook, by Robert C. Atkins, (1995, M. Evans and Company)

Servings:	8
Author Notes:	This invaluable book can provide low carb dieters with the variety needed to keep them motivated to stick with their plan.
Ingredients:	1/4 cup chopped toasted almonds 2 eggs plus 2 egg yolks 2 teaspoons Dijon mustard 2 teaspoons seasoned salt 2 tablespoons minced chives 2 cups grated Fontina cheese 4 ounces frozen or canned drained crabmeat 1 1/2 cups heavy cream
Instructions:	Preheat oven to 300° F. Place toasted almonds on the bottom of a 9-inch pie plate. Put eggs and yolks in a bowl and beat well. Add mustard, salt, chives, cheese and crab meat. Scald heavy cream by bringing it right to the boiling point (but do not boil). Add heavy cream to crab mixture and pour into pie plate. Bake for 1 hour.