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CRABMEAT BROCCOLI CASSEROLE 1 pkg. (6 oz.) frozen crabmeat or 1 can (6 1/2 or 7 1/2 oz.) crabmeat pkg. (10 oz.) frozen broccoli spears or fresh broccoli 2 Tbsp. margarine or butter 2 Tbsp. flour 1/2 Tbsp. salt 1 c. half-and-half or milk 1/4 c. thinly sliced green onion 1 Tbsp. coarsely chopped pimento 2 Tbsp. slivered almonds Thaw crabmeat if frozen; drain well. Remove any remain- ing shell or cartilage. Thaw broccoli and cut stems into bite-size pieces, keeping flowerets separate. Melt margarine or butter in small pan; stir in flour and salt. Stir in half- and-half or milk; cook over moderate heat until thickened, stirring constantly. Fold in crabmeat, onion and pimento. Arrange broccoli flowerets around edge of a shallow baking dish or heatproof platter, 10 x 6 x 2-inches. Fill center with remaining broccoli pieces and spoon sauce over broccoli in center of casserole. Sprinkle nuts over top. Bake in moderate 375 degrees oven 20 minutes or until hot and bubbly. Makes 4 serv- ings. To serve 6 to 8, double recipe and increase baking time to 25 to 30 minutes or until hot and bubbly. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |