- 1/2 onion, diced
- 1 tbsp olive oil
- 3 (6 oz.) cans lump crabmeat, drained
- 1 tsp Old Bay seasoning
- 1 tsp dried rosemary
- 1/2 c mayonnaise
- 1/2 c milk
- 2 c shredded Jarlsberg cheese
- 2 lemons, zested and juiced
With electric pressure cooker on sauté function, cook onions in oil 5 minutes. Add crabmeat, Old Bay seasoning, rosemary, mayonnaise, and milk. Lock lid; cook on low pressure 5 minutes. Quick-release pressure. Stir in cheese, 1⁄4 cup lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper. Garnish with rosemary, if desired.
Health Bonus: Flush toxins with lemon. The d-limonene in this citrus fruit heals and nourishes damaged liver cells to improve detoxification by 30 percent.
Per serving: Cal. 235 Pro. 18g Carb. 1g Fiber 0g Sug. 3g Chol. 55mg Sod. 544mg Total fat: 17g Sat. 5g Trans. 0g