Cheesy Crab and Broccoli
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups frozen broccoli, cut
- 6 ounces imitation crabmeat or 6 ounces crabmeat, drained, flaked and cartilage removed
- 1 tablespoon butter
- 2 cups fresh mushrooms, sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1⁄8 teaspoon pepper
- 1 cup skim milk
- 1⁄4 cup sharp cheddar cheese, shredded
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons round crackers, crushed (about 3 crackers)
directions
- Cook the broccoli according to package directions; drain.
- In 4 individual 14 to 16 ounce au gratin dishes or oval casseroles arrange broccoli and crab flavored fish pieces; set dishes aside.
- For sauce, in medium saucepan melt the butter over medium-high heat.
- Add mushrooms and garlic and cook about 4 minutes or until mushrooms are tender.
- Stir in flour and pepper.
- Stir in milk all at once.
- Cook and stir until thickened and bubbly; remove from the heat.
- Stir in cheddar cheese until melted.
- Spoon sauce over broccoli and fish in dishes.
- Cover dishes with foil.
- Bake in 400 degree oven for 8 to 10 minutes or until bubbly. (If desired, refrigerate casseroles for 2 to 24 hours.
- To serve, bake, covered, in a 400 degree oven for 20 to 25 minutes or until bubbly)
- Combine Parmesan cheese and crushed crackers; sprinkle over casseroles.
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RECIPE SUBMITTED BY
I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
Since discovering Zaar, I have to say my life has become more flavorful! I have learned that it's easier than I thought to have an organized, well-planned and yet creative and fun kitchen! I love the features of Zaar, but especially enjoy the people. I have become addicted to the forums and now love taking photos of the food I prepare. I am officially a Zaar junky!
I've also started taking pictures of most of the recipes I prepare...Here are some of the pics I've taken of dishes that are available at Zaar:
<embed type="application/x-shockwave-flash" wmode="transparent" src="http://w155.photobucket.com/pbwidget.swf?pbwurl=http://w155.photobucket.com/albums/s305/jonesies/442caae0.pbw" height="360" width="480"><a href="http://i155.photobucket.com/redirect/album?action=slideshow&landing=/slideshows&type=3" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn.gif" style="float:left;border-width: 0;" ></a><a href="http://s155.photobucket.com/albums/s305/jonesies/?action=view¤t=442caae0.pbw" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn_viewallimages.gif" style="float:left;border-width: 0;" ></a>
I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
I enjoy...no...CRAVE anything cheesy, salty and crunchy. Needless to say I dream about nachos in my sleep!
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">
<img src="http://www.recipezaar.com/members/home/1535/cheesesticker.jpg">
<img src="http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg">
<a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a>