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Cheesy Crabmeat Bake

Healthycooking's picture
  Vegetable cooking spray 1
  Reduced-calorie margarine 1 Tablespoon
  Canned no salt added chicken broth 1 1⁄4 Cup (20 tbs), undiluted and divided
  Fresh mushrooms 1⁄2 Pound, quartered
  Lump crabmeat 1 Pound, drained (Fresh)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  1% low fat milk 3⁄4 Cup (12 tbs), divided
  Non fat sour cream alternative 1⁄2 Cup (8 tbs)
  Low fat swiss cheese 1 Ounce, finely shredded (1/4 Cup)
  Lemon juice 1 Tablespoon
  Minced garlic 1 Teaspoon
  Canned artichoke hearts 14 Ounce, drained and quartered (1 Can)
  Fine dry breadcrumbs 2 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon
  Reduced-calorie margarine 2 Teaspoon, melted
  Paprika 1⁄2 Teaspoon

Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine.
Place over medium-high heat until margarine melts.
Add 1/2 cup broth and mushrooms; cook over high heat until liquid evaporates.
Remove from heat; stir in crabmeat, salt, and pepper.
Combine flour and 1/4 cup milk.
Combine remaining milk and broth in a saucepan; add flour mixture.
Cook over medium heat, stirring constantly, until thick.
Remove from heat; stir in sour cream and next 3 ingredients.
Stir in crabmeat mixture and artichoke.
Spoon into a shallow 2-quart baking dish coated with cooking spray.
Combine breadcrumbs, Parmesan cheese, 2 teaspoons margarine, and paprika.
Sprinkle over crabmeat mixture.
Bake, uncovered, at 400° for 15 minutes or until lightly browned.

Recipe Summary

Side Dish

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