Creamy Crab au Gratin

 

1 1/2

cups sliced mushrooms (4 oz)

2

medium stalks celery, sliced (1 cup)

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

3/4

cup fat-free half-and-half

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon red pepper sauce

2

packages (8 oz each) refrigerated imitation crabmeat chunks or 2 cups chopped cooked crabmeat

1

cup soft bread crumbs (about 1 1/2 slices bread)

• 1 Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2 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.
• 3 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.
• 4 Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.