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Add a photoServings: 4
Ingredients
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1/8 tsp White pepper
- 1/4 tsp Salt
- 1 1/2 c. Warm lowfat milk (or possibly half-and-half, if if you can stand the
- 1 1/2 x Jiggers sherry wine
- 1 dsh Cayenne pepper
- 3/4 c. Grated American cheese
- 2 Tbsp. Grated American cheese for topping Chopped parsley, optional
Directions
- Heat butter; remove from heat and add in flour, salt and pepper. Blend in warm lowfat milk, stirring all the time. Retum to heat and stir till it forms a nice cream sauce. Add in sherry wine and cayenne pepper. Stir in cheese. (It can be made with Parmesan cheese instead of American, but the Parmesan is sharper.) Stir to dissolve cheese. Add in the crabmeat; combine gently so as not to break up the lumps of crabmeat. Spoon into a casserole or possibly individual ramekins. Sprinkle with buttered bread crumbs and a bit of grated cheese.
- Run into a warm oven for about 10 min or possibly till cheese on top melts and bubbles.
- Serves 4 to 5.
- A nice white wine goes well with this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 169 | 61% |
| Total Fat 19.17g | 24% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 428mg | 18% |
| Potassium 192mg | 5% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.2g | 4% |
| Protein 11.02g | 18% |
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