Red pepper sauce adds a little kick to a creamy crab mixture topped with crunchy bread crumbs.
cups sliced mushrooms (4 oz)
medium stalks celery, sliced (1 cup)
cups Progresso™ chicken broth (from 32-oz carton)
cup fat-free half-and-half
tablespoons Gold Medal™ all-purpose flour
teaspoon red pepper sauce
packages (8 oz each) refrigerated imitation crabmeat chunks or 2 cups chopped cooked crabmeat
cup soft bread crumbs (about 1 1/2 slices bread)
Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
In small bowl, beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.
Steam some fresh pea pods to serve alongside.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.