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Crabmeat Imperial

Heart.Foods's picture
  Vegetable cooking spray 1 Tablespoon
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Minced onion 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Skim milk 1 Cup (16 tbs), divided
  Instant nonfat dry milk powder 1 Cup (16 tbs)
  Reduced calorie margarine 1 Tablespoon
  Dry sherry 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Lump crabmeat 1 Pound, drained (Use Fresh)
  White bread slice 4 Ounce (Four 1 Ounce Pieces)

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped! peppers, celery, and onion; saute until tender.
Remove from heat, and stir in chopped parsley.
Combine flour and 1/4 cup milk; stir until smooth.
Combine flour mixture, remaining 3/4 cup milk, milk powder, and margarine in a large saucepan; stir well.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; stir in sherry, salt, and hot sauce.
Add vegetable mixture to sauce; stir well.
Add crabmeat, stirring lightly.
Spoon crabmeat mixture evenly into 4 gratin dishes coated with cooking spray.
Remove crusts from bread; cut each slice into 4 triangles.
Lightly toast bread triangles.
Arrange gratin dishes on a baking sheet.
Bake crabmeat mixture at 375° for 15 minutes; arrange toast around edges of dishes.
Bake 15 additional minutes or until crabmeat mixture is golden.
Garnish with parsley sprigs, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Crabmeat Imperial Recipe