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Maintain your Oklahoma roots with this colorful crabgrass cuisine. 


Oklahoma crabgrass recipe. Ingredients

  • 3 large zucchini, unpeeled and shredded
  • 2 tablespoons minced onion
  • 2 to 3 medium garlic cloves, minced
  • 1 tablespoon butter or margarine
  • 1 pound imitation crabmeat, shredded
  • 1 tablespoon lemon juice
  • 1 1/2 cups reduced fat cheddar cheese, shredded
  • 1/2 teaspoon pepper 



  1. Preheat oven to 325oF. Spray a 2-quart casserole with nonstick vegetable spray. 
  2. Squeeze zucchini dry. Pat with paper towels. Sauté zucchini, onion and garlic in butter in large skillet, stirring occasionally, for 6 to 8 minutes.
  3. Drain zucchini mixture and spoon into prepared casserole dish. Top with imitation crab. Sprinkle with lemon juice and pepper. Top with cheese and bake in 325oF oven for 25 minutes.  


Serves 6


Nutrition Facts  
Servings per recipe: 6  
Calories: 161  
Calories from fat: 45  
  % Daily Value*
Total Fat: 5g 8%
Saturated Fat: 3g 13%
Cholesterol: 26mg 9%
Sodium: 832mg 35%
Carbohydrate: 12g 4%
Dietary Fiber: 1g 5%
Protein: 17g 35%
Vitamin A:  10%
Vitamin C:  18%
Folacin: 7%
Calcium: 15%
Iron:  5%
Potassium: 10%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. 


Modified from original source:


Barbara Brown, Food Specialist 
Oklahoma Cooperative Extension Service 

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