Individual Crab Casseroles

Yield:

6 servings (serving size: 1 gratin dish)

Recipe from

Nutritional Information

Calories 210
Fat 10.2 g
Satfat 2 g
Protein 15.6 g
Carbohydrate 12 g
Cholesterol 63 mg
Iron 1.4 mg
Sodium 617 mg
Caloriesfromfat 44 %
Fiber 2.4 g
Calcium 97 mg

Ingredients

Cooking spray
1 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/3 cup light mayonnaise
1/3 cup yogurt-based spread (such as Brummel & Brown)
1/4 cup chopped fresh parsley
3 tablespoons Creole mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 1/2 cups French bread bread-crumbs (about 2 1/2 ounces bread), divided
1 pound lump crabmeat, drained and shell pieces removed

Preparation

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat. Add bell pepper, celery, and onions; sauté 5 minutes or until vegetables are tender. Remove from heat.

Stir in mayonnaise and next 8 ingredients. Gently stir in 3/4 cup breadcrumbs and crabmeat.

Spoon crabmeat mixture evenly into 6 gratin dishes coated with cooking spray; top each with 2 tablespoons breadcrumbs. Coat breadcrumbs with cooking spray. Bake at 350° for 20 minutes or until bubbly and lightly browned.

NOTE: If you don't have gratin dishes, use 6-ounce ramekins or custard cups. Bake at 350° for 28 minutes or until bubbly and lightly browned.

Note:

Oxmoor House Healthy Eating Collection

January 2002