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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Imitation crabmeat keeps this dish affordable, but it's even better with the real thing. From TOH Casseroles, Slow Cookers, and Soups. Ingredients:
3 tablespoons butter |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon paprika |
1/8 teaspoon ground nutmeg |
1 1/2 cups half-and-half cream |
2 ounces velveeta cheese, cubed (process cheese) |
1 tablespoon lemon juice |
1/2 cup shredded cheddar cheese |
2 (8 ounce) packages imitation crabmeat, flaked |
additional paprika (optional) |
Directions:
1. In a large sauepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add process cheese and lemon juice; stir until the cheese is melted. Remove from the heat and add cheddar cheese; stir until melted. Stir in crab.
2. Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired.
3. Bake, uncovered, at 350F for 20-25 minutes or until bubbly.
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