Crab Imperial

Name: Crab Imperial
Ingredients: vegetable cooking spray; 1/3 c. chopped onion; 1/4 c. finely chopped green pepper; 3 Tbsp. all-purpose flour; 1/2 tsp. dry mustard; 1 c. skim milk; 2 Tbsp. lemon juice; 1 1/2 tsp. Worcestershire sauce; 1/4 tsp. pepper; 1 (2 oz.) jar diced pimento, drained; 1 lb. fresh lump crabmeat, drained; 3 Tbsp. reduced-calorie mayonnaise; 2 Tbsp. onion-flavored Melba toast crumbs (about 5 rounds); lemon wedges

14 ingredients

11 steps

Ingredients

vegetable cooking spray
1/3 c. chopped onion
1/4 c. finely chopped green pepper
3 Tbsp. all-purpose flour
1/2 tsp. dry mustard
1 c. skim milk
2 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 (2 oz.) jar diced pimento, drained
1 lb. fresh lump crabmeat, drained
3 Tbsp. reduced-calorie mayonnaise
2 Tbsp. onion-flavored Melba toast crumbs (about 5 rounds)
lemon wedges

Directions

1

Coat a saucepan with vegetable spray; place over medium heat until hot.
2

Add onion and green pepper.
3

Saute until tender. Sprinkle flour and dry mustard over vegetables, tossing gently to coat.
4

Gradually stir in skim milk.
5

Bring to a boil and cook 1 minute or until thickened and bubbly, stirring constantly.
6

Remove from heat.
7

Stir in lemon juice and next 3 ingredients; cool slightly.
8

Gently stir in crabmeat and mayonnaise.
9

Spoon 3/4 cup into each of 4 serving dishes; top each with 1 1/2 teaspoons crumbs.
10

Place dishes on a baking sheet.
11

Bake at 350° for 20 minutes or until thoroughly heated. Garnish with lemon, if desired.