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Crabmeat Imperial

Yield 4 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Add vegetable mixture to sauce; stir well. Add crabmeat, stirring lightly. Spoon crabmeat mixture evenly into 4 gratin dishes coated with cooking spray.

  4. Remove crusts from bread; cut each slice into 4triangles. Lightly toast bread triangles.

  5. 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.

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