The taste of this dish is as impressive as its name. Imitation crabmeat keeps it affordable, but it's fabulous with the real thing, especially for special occasions.—Mary Rose Fedorka, Jamestown, New York
- 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 process cheese (Velveeta), cubed
- 1 tablespoon lemon juice
- 1/2 cup shredded cheddar cheese
- 2 packages (8 ounces each) imitation crabmeat, flaked
- Additional paprika, optional
- In a large saucepan, 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; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab.
- Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.
Originally published as Crab Thermidor in Casserole Cookbook 2001, p109
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jan. 23, 2011
"made this and enjoyed it with linguini"