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Individual Crab Casseroles

Yield 6 servings (serving size: 1 gratin dish)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

  5. 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.

Oxmoor House Healthy Eating Collection