Creamy Crab au Gratin
So good. So easy. We gave it 3.75/4 stars. Came from the book Betty Crocker’s Healthy New Choices, my most used cookbook as of late. Here’s the recipe, but with some of my own notes:
1 1/2 cups sliced mushrooms (4 oz)
2 medium stalks celery, sliced (1 cup)
1 can (14.5 oz) chicken broth (or 1 3/4 cup if you make your own)
3/4 cups fat-free half and half (or milk)
1/2 teaspoon red pepper sauce (I used some chili powder)
1 lb imitation crabmeat chunks
1 cup soft bread crumbs (about 1 1/2 slices of bread)
Heat oven to 400. Lightly spray 11X7X1 1/2 inch baking dish with cooking spray.
Spray 3 quart saucepan with spray; cook celery and mushrooms about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
Beat half-and-half, flour and pepper sauce with whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
Spoon mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.
4 servings, each with 200 calories, 2 g fat, and 1 g fiber; 4 Weight Watcher points.