Crabmeat Imperial

Oxmoor House
4 servings.


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Vegetable cooking spray
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup chopped celery
1 tablespoon minced onion
1 tablespoon chopped fresh parsley
1 1/2 tablespoons all-purpose flour
1 cup skim milk, divided
1 cup instant nonfat dry milk powder
1 tablespoon reduced-calorie margarine
2 tablespoons dry sherry
1/8 teaspoon salt
1/8 teaspoon hot sauce
1 pound fresh lump crabmeat, drained
4 (1-ounce) slices white bread
Fresh parsley sprigs (optional)


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 4triangles. 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.

Created date

August 2009

Nutritional Information

Calories 332
Caloriesfromfat 14 %
Fat 5 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 1.8 g
Protein 36.8 g
Carbohydrate 33.4 g
Fiber 0.0 g
Cholesterol 114 mg
Iron 0.0 mg
Sodium 685 mg
Calcium 0.0 mg