Chile Crabs with Spinach

Makes 4 servings, 1 cup each

1/2 cup water
1/4 cup ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon tomato paste
1 teaspoon cornstarch
1 tablespoon toasted sesame oil
1/4 cup minced shallot
2 tablespoons minced garlic
2 tablespoons minced red chile, or to taste
1-1/2 tablespoons minced fresh ginger
1 6-ounce bag baby spinach
1 pound crabmeat

1. Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
2. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute.
3. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds.
4. Add spinach and stir until just wilted, 1 to 2 minutes.
5. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 187 calories; 5 g fat (1 g sat, 2 g mono); 132 mg cholesterol; 11 g carbohydrate; 25 g protein; 1 g fiber; 785 mg sodium; 360 mg potassium.

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