Show Image Print Now

Outer Banks Crab Gratin

http://www.eatingwell.com/recipes/outer_banks_crab_gratin.html

From EatingWell:  March/April 1991

Our crab gratin is rich with a whole pound of crabmeat and topped with golden-brown breadcrumbs. Serve with brown rice or whole-grain toast points.

4 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 2/3 cup nonfat milk, divided
• 2 tablespoons all-purpose flour
• 2/3 cup nonfat evaporated milk
• 2 hard-boiled eggs, (see Tip), whites only
• 1 pound lump crabmeat, fresh or frozen and thawed, picked over and patted dry
• 3 tablespoons low-fat mayonnaise
• 1 teaspoon minced jalapeño pepper, (optional)
• 1 1/2 teaspoons dry mustard
• 1/8 teaspoon cayenne pepper, or to taste
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 2 tablespoons coarse dry whole-wheat breadcrumbs, (see Tip)

Preparation

1. Preheat oven to 350°F.
2. Whisk 1/3 cup milk and flour in a small bowl until smooth. Heat the remaining 1/3 cup milk and evaporated milk in a small saucepan over medium heat until steaming. Whisk in the flour mixture; cook, whisking constantly, until thickened, 30 to 60 seconds. Finely chop egg whites. Combine with crabmeat, mayonnaise, jalapeño (if using), dry mustard, cayenne, salt and pepper in a medium bowl. Stir in the milk mixture. Spoon into a shallow 2-quart baking dish. Sprinkle the toasted breadcrumbs on top. Bake until heated through, about 25 minutes.

Nutrition

Per serving : 207 Calories; 3 g Fat; 0 g Sat; 0 g Mono; 116 mg Cholesterol; 13 g Carbohydrates; 30 g Protein; 1 g Fiber; 592 mg Sodium; 609 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 reduced-fat milk, 2 very lean meat

Tips & Notes

• Tips: To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.
• To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.