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    You are in: Home / Recipes / Crab-Stuffed Chicken - Low Carb Recipe
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    Crab-Stuffed Chicken - Low Carb

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    2 Total Reviews

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    • on September 04, 2009

      Made this last night and it was wonderful. For the first time my husband didn't tell what to add or change. I did however use lemon peel in place of the orange. Lemon just goes better with fish. I also used Neufchatel Cheese which has less fat then cream cheese and I cut back to 3 ounces. This was plenty because I only had 3 breast. I made a side of steamed brussal spouts and combination was great. Have added this to my cookbook and will make the next time I have company. This will make your guest feel special, my husband sure did. Thanks for sharing.

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    • on June 12, 2007

      This was an easy yet elegant recipe. I will definitely try making these again, with some minor adjustments to suit our tastes. I would leave out the orange peel, it just didn't seem to fit in with the crab. Also, I'd recommend using about 2-3 ounces of cream cheese and a little less cream so it's less creamy and more 'crabby'. I think using quality crab meat (like Phillip's - refrigerated in cans) is key to this recipe. I can't wait to try this again. Thank you for the wonderfully yummy idea! :-) *Made for My Three Chefs game 2007*

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    Nutritional Facts for Crab-Stuffed Chicken - Low Carb

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.8
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 8.9 g
    Cholesterol 129.0 mg
    Sodium 640.1 mg
    Total Carbohydrate 1.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 37.9 g

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