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Asparagus Crab Au Gratin Recipe

100% would make again

"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."

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4 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs

Directions

Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 294 calories, 19 g fat (12 g saturated fat), 92 mg cholesterol, 732 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.

Asparagus Crab Au Gratin published in Quick Cooking March/April 2001, p22

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