Even after all the tweaking I did, This is still an excellant dish to serve for company. (Delicious) It can be prepared ahead then just popped in the oven. Trust me no one will know it's good for them.
Ingredients: 2 tablespoons of canola margarine 1 small onion, grated 4 tablespoons of whole wheat flour 1 (14.5) can of chicken broth 3/4 cup of 2% milk 1 pound of lump crabmeat (I used imitation) 2 eggs 2 tablespoons of grated parmesan cheese Preheat oven to 350 .... Spray pan lightly, a 1&1/2 quart casserole or nicely goes into 2 casseroles to serve 2. Mornay sauce: In a medium saucepan, melt the margarine over medium heat. Add onion and stir to heat, but do not brown. With a whisk, quickly stir in the flour.... then add chicken broth and 2 tablespoons of milk. Bring to a boil, stirring constantly. Lower the heat to simmer and cook 3-5 more minutes. Continue stirring to keep the bottom of the sauce from browning or lumping. Remove from the heat. Place the crabmeat in a colonder and drain. In a large mixing bowl, beat eggs with 1/2 cup of milk. Add all but 2 tablespoons of sauce to the egg mixture and mix well. Gently mix in the crabmeat, keeping it lumpy.... Spoon into casserole. To the 2 tablespoons of reserved sauce, add the parmesan cheese and remaining milk. Spred over top of casserole .... Bake for about 45 minutes.... Serves 4 * WW. 6 points per serving.
This sounds like a lot of work but it's not, and well worth the effort.
-- Edited by somebodiesgramma at 13:40, 2007-02-25
