Asparagus Crab Au Gratin
"The whole family enjoys this. Adapted from Quick Cooking."
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (10 ounce) package frozen asparagus cuts, thawed and drained
- 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
- 1⁄2 cup shredded cheddar cheese
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1⁄2 teaspoon ground mustard
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 teaspoons lemon juice
- 1 cup soft breadcrumbs
directions
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
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Reviews
-
This was a very tasty recipe. So quick and easy. Thanks for posting. -
Thank you for sharing this recipe. It's one of our favorites! Yummy and easy and as mentioned in other comments, easy to tweak. For our home, we have canned asparagus on hand and I just press that into the bottom of the baking dish. Since we normally have imitation crab, too, this recipe is excellent for making in a pinch when you don't know what else to make, especially as all ingredients are generally on hand. I did not have ground mustard the first few times I made this and that is the one ingredient that I didn't like subbing for (prepared mustard)...added that spice to my cabinet. This is a perfect dish!! -
I made a few changes. I started with fresh crabmeat and fresh asparagus. I added a sauted red pepper and 3 scallions. I added 1/2 cup of dry sherry to the white sauce and I topped it with buttered Ritz cracker crumbs. It was absolutely delicious. The 2 of us almost finished the whole casserole.
-
I made this for the "Cooking from the Pantry Challenge" and it was a great success. I made just a few minor changes to suit what I had on hand. I added 1/2 C of fresh scallops that I needed to use up and added about 1/4 C of swiss cheese on top of the cheddar that the recipe called for. I also added about 1/4 tsp of garlic powder to the roux before adding the milk in. An excellent dish that I will be sure to make again. Thanks for the recipe! -
This was a wonderful use of imitation crab meat. It was quite simple to make, too. I added minced garlic, but otherwise made no changes. Thanx for sharing! I'll make this again.
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RECIPE SUBMITTED BY
I have two boys Eddie 18 and Brandon 10. I have been with my hubby for 16 years. I work full time outside the home and my boys keep me busy at home. Eddie is a singer and base guitar player in a band and Brandon races go karts. We also have a Collie/Beagle mix named Sugar.
I love to cook and try out new recipes. My family likes it too but at times ask my to make just "normal" food, as I forget sometimes to make my own TNT recipes.
I cook a lot with with my crock pot as it makes life a lot easier for me. I am always on the look out for new crock pot recipes.
I'm not much of a baker as I don't like to measure things.
I collect cookbooks and recipes in general. I usually start with a recipe and tweak to my families liking.
My Rating System:
5 Stars = The whole family enjoyed the dish and it will be added to my TNT cookbook. Book #220911. These recipes will be made again and again.
4 Stars = Recipe was good, but needed some modifications or it was good but not something we would want on a regular basis. Also goes into my TNT-4 star recipe cookbook. Book #220912
3 Stars = It was edible, but won't be made again.
2 Stars = Needs some kind of major adjustments.
1 Stars = Inedible, didn't work, waste of ingredients.
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