Cheesy Crabmeat Bake

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 24%
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22g
  • Carbohydrate: 17.5g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 447mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 1 tablespoon reduced-calorie margarine
  • 1 1/4 cups canned no-salt-added chicken broth, undiluted and divided
  • 1/2 pound fresh mushrooms, quartered
  • 1 pound fresh lump crabmeat, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup 1% low-fat milk, divided
  • 1/2 cup nonfat sour cream alternative
  • 1/4 cup (1 ounce) finely shredded reduced-fat Swiss cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 2 tablespoons fine, dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons reduced-calorie margarine, melted
  • 1/2 teaspoon paprika


  1. 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.
  2. 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.
  3. Combine breadcrumbs, Parmesan cheese, 2 teaspoons margarine, and paprika. Sprinkle over crabmeat mixture. Bake, uncovered, at 400° for 15 minutes or until lightly browned.
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