Casseroles, Seafood

Crab And Asparagus Supreme

  • 1 10 ounce package or fresh Asparagus
  • 1 cup Mushrooms, fresh, chopped
  • 1/4 cup Onions, chopped finely
  • 1 tablespoons Margarine
  • 1 tablespoon Cornstarch
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Nutmeg, grated
  • Dash Pepper
  • 1 cup Skim milk
  • 8 ounces Crab meat cut into 1-inch pieces
  • 2 tablespoons Almonds chopped and toasted
  • 2 tablespoons Cheese, Parmesan grated

    • Cook asparagus according to instructions or cook until tender; drain well. Set aside. In a medium sauce pan cook mushrooms and onions in maragrine until onion is tender but not brown. Stir in constarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir till thichened and bubbly. Cook and stir for 1 more minute. Stir in crab and asparagus. Spoon mixture into individual casseroles. In a small bowl stir together almonds and Parmesan cheese. Sprikle atop casseroler. Bake in a 400° oven for 10 minutes or till mixture is heated through and cheese is browned. Makes serving for 4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Nunnelley of Baton Rouge, LA. 

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