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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

332 calories; calories from fat 14%; fat 5g; saturated fat 0.9g; mono fat 1.3g; poly fat 1.8g; protein 36.8g; carbohydrates 33.4g; fiber 0g; cholesterol 114mg; iron 0mg; sodium 685mg; calcium 0mg.
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