12 (1 ounce) fillets crabmeat
4 tablespoons olive oil
1/2 teaspoon Dijon mustard
salt and pepper to taste
1/4 teaspoon garlic powder
1/2 teaspoon dried dill weed
1 cup boiling water
1 (4 ounce) can sliced black olives, drained
1 teaspoon dried dill weed
12 ounces honey
1/3 cup all-purpose flour
1/2 teaspoon Dijon mustard seasoning
1/2 teaspoon salt
1/4 teaspoon lemon zest
1 (8 ounce) can whole peeled tomatoes, with juice
1/2 pound fat-free Italian-style dressing
Heat oil in a large saucepan over medium heat. Add garlic powder and mustard; cook, stirring constantly, for 5 minutes or until fragrant.
Stir in water and olive oil. Bring mixture to a boil and cook for 5 minutes. Reduce heat to medium; bring mixture to a medium-low heat.
In a mixing bowl, combine with lemon and dill weed. Add boiling water and tomatoes.
Stir in flour, mustard, salt, lemon zest and olives. Add crushed chickpeas. Season with flour mixture and lemon zest. Mix thoroughly.
Pour dressing over crab, stirring occasionally, until well coated.