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    Crab and Asparagus Casserole

    Source of Recipe

    WW Boards

    Recipe Introduction

    4 Servings; 4 Points per serving

    List of Ingredients

    1 10-ounce package frozen cut asparagus
    1 cup sliced fresh mushrooms
    1/4 cup finely chopped onion
    1 tablespoon margarine
    1 tablespoon cornstarch
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    Dash pepper
    1 cup skim milk
    8 ounces fresh or frozen crabmeat, drained, or frozen crab-flavored, crab-leg-shaped fish pieces, cut into 1-inch pieces
    2 tablespoons chopped toasted almonds
    2 tablespoons grated Parmesan cheese


    Cook asparagus according to package directions; drain well. (If using fresh, steam until bright green and tender. Don't overcook!) Set aside.

    In a medium saucepan, cook mushrooms and onion in margarine until onion is tender but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Very gently, stir in crab and asparagus.

    Spoon mixture into four individual casseroles. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Bake in a 400 degree F. oven for 10 minutes or until mixture is heated through and cheese is browned.

    Makes 4 servings.
    Nutrition facts per serving: 170 calories, 7 g total fat, 27 mg cholesterol, 728 mg sodium, 11 g carbohydrate, 17 g protein




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