Crab Casserole

Main Courses > Casseroles
Main Courses > Seafood/Fish

1/4 cup soft bread crumbs
1/3 cup skim milk
1/3 cup evaporated skim milk
2 tablespoons all-purpose flour
3 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons dry mustard
1/8 teaspoon ground red pepper
1 pound fresh or frozen crab meat, thawed and drained
2 hard-cooked egg whites, chopped

Spread bread crumbs on baking sheet; bake in 350 degrees F. oven for 5 to 8 minutes or till lightly browned; set aside.
For sauce, in a saucepan combine skim milk, evaporated skim milk, and flour. Cook and stir over medium heat till thickened and bubbly. Stir in mayonnaise, mustard, and red pepper.
Combine the crabmeat, egg whites, sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to mix well. Spoon into six individual shells or baking dishes or an 8 inch round baking dish. Sprinkle with toasted crumbs.
Bake in 350 degrees F. oven for 15 to 20 minutes for individual servings, 20 to 25 minutes for 8 inch dish, or till heated through.
Makes 6 servings