Creamy Crab au Gratin

Red pepper sauce adds a little kick to a creamy crab mixture topped with crunchy bread crumbs.

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Servings 4

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ingredients 8
Prep Time 15 min
Total Time 30 min

Ingredients

1 1/2: cups sliced mushrooms (4 oz)

2: medium stalks celery, sliced (1 cup)

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

3/4: cup fat-free half-and-half

3: tablespoons all-purpose flour

1/2: teaspoon red pepper sauce

2: packages (8 oz each) refrigerated imitation crabmeat chunks or 2 cups chopped cooked crabmeat

1: cup soft bread crumbs (about 1 1/2 slices bread)

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Directions

1 Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2 Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
3 In small bowl, beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
4 Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.