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Creamy Crab au Gratin

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Red pepper sauce adds a little kick to a creamy crab mixture topped with crunchy bread crumbs.
By Betty Crocker Kitchens
Updated Mar 12, 2010
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Ingredients

  • 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)
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Steam some fresh pea pods to serve alongside.

Nutrition

285 Calories, 12g Total Fat, 23g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
45
Total Fat
12g
Saturated Fat
6g
Cholesterol
60mg
Sodium
1580mg
Total Carbohydrate
22g
Dietary Fiber
1g
Protein
23g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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