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imitation crab to asparagus brussels

ingredients for 2 servings


1 cauliflower 280 g of Brussels sprouts 170 g

crabmeat 2 tablespoons grated low-fat cheese
3 / 4 cup low-fat milk
salt, pepper and paprika to taste

Clean the cauliflower, divide into pieces of similar size and cook in boiling salted water until tender but crisp result together with the sprouts.
In a small saucepan, heat milk over low heat to melt and cheese, stirring constantly. Add the crab meat and seasonings. Place the drained vegetables on a platter and cover with the sauce of crab meat. Garnish with paprika to taste.