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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1/4 cup chopped celery |
1 tablespoon minced onion |
1 tablespoon chopped fresh parsley |
1 1/2 tablespoons all-purpose flour |
1 cup skim milk, divided |
1 cup instant nonfat dry milk powder |
1 tablespoon reduced-calorie margarine |
2 tablespoons dry sherry |
1/8 teaspoon salt |
1/8 teaspoon hot sauce |
1 pound fresh lump crabmeat, drained |
4 (1-ounce) slices white bread |
fresh parsley sprigs (optional) |
Directions:
1. 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.
2. 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.
3. Add vegetable mixture to sauce; stir well. Add crabmeat, stirring lightly. Spoon crabmeat mixture evenly into 4 gratin dishes coated with cooking spray.
4. Remove crusts from bread; cut each slice into 4triangles. Lightly toast bread triangles.
5. 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.
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