Crab and cheddar casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| ⅔ | cup | Nonfat dry milk |
| ¼ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Water |
| 3 | ounces | Fat-free cheddar cheese; or low-fat ,shredded |
| 2 | tablespoons | Dry sherry |
| 12 | ounces | Crab meat; (1 1/2 cups) |
Directions
Preheat oven to 350. Spray a 1-quart casserole with nonstick cooking spray.
In a small saucepan, combine flour, dry milk, mustard, salt and pepper. Mix well. Gradually add water, stirring constantly, until mixture thickens.
Remove from heat.
Stir cheese and sherry into milk mixture, mixing until cheese is completely melted. Stir in crab meat. Place in prepared casserole.
Bake, uncovered, 20 minutes.
Serving Ideas : serve over hot noodles NOTES : I use artificial crab. My picky husband LOVES this! Recipe by: Lean and Luscious cookbook Posted to recipelu-digest by Donna Lee Theis <theis@...> on Mar 7, 1998