Asparagus Crab Au Gratin Recipe

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Asparagus Crab Au Gratin Recipe

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5 2
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Asparagus Crab Au Gratin in Quick Cooking March/April 2001, p22

Nutritional Facts

1 cup: 294 calories, 19g fat (12g saturated fat), 92mg cholesterol, 732mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Asparagus Crab Au Gratin in Quick Cooking March/April 2001, p22

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