Crab Meat au Gratin

Name: Crab Meat au Gratin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 2 cups.
Ingredients: 2 tablespoons plus 1 teaspoon butter, divided; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon paprika; 1/2 cup half-and-half cream; 1/2 cup 2% milk; 1/4 cup white wine or chicken broth; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat; 1 can (4 ounces) mushroom stems and pieces, drained and chopped; 1-1/2 teaspoons minced chives; 1/2 cup shredded cheddar cheese; 1 tablespoon dry bread crumbs; Assorted crackers and fresh vegetables

TOTAL TIME: Takes: 30 min. YIELD: about 2 cups.

When the holidays roll around, I love to serve this warm crab meat au gratin. It has a rich taste and is easy to whip up with convenient canned crab. &mdashSuzanne Zick, Maiden, North Carolina

Ingredients

2 tablespoons plus 1 teaspoon butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/2 cup half-and-half cream
1/2 cup 2% milk
1/4 cup white wine or chicken broth
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1-1/2 teaspoons minced chives
1/2 cup shredded cheddar cheese
1 tablespoon dry bread crumbs
Assorted crackers and fresh vegetables

Directions

1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted.
2. Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.
3. To Make Ahead: Prepare the melted cheese mixture and transfer it to a 1-qt. baking dish. Cover dish and refrigerate for up to 2 days. Remove the dish from the refrigerator; let mixture come to room temperature. Then proceed with the recipe as directed.

Nutrition Facts

2 tablespoons: 64 calories, 4g fat (2g saturated fat), 22mg cholesterol, 185mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.