Crab and Fruit au Gratin
Rich crabmeat and tart and sweet fruits combine to make an excellent casserole perfect for company.
INGREDIENTS | SERVES 6
- 1 15-ounce can apricot halves
- 1 15-ounce can mandarin oranges
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 tablespoons flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried tarragon leaves
- 1 cup chicken broth
- ½ cup nonfat sour cream
- ½ cup dried cherries
- 1 pound Dungeness crabmeat
- 1 cup shredded low-fat Swiss cheese
- 1 cup soft whole wheat bread crumbs
- ¼ cup grated Parmesan cheese
Preheat oven to 375°F. Spray a 2-quart casserole with nonstick cooking spray; set aside. Drain apricot halves, reserving juice; chop apricots and set aside. Drain mandarin oranges, discard juice; set aside.
In large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add flour, salt, pepper, and tarragon; cook and stir until bubbly.
Add chicken broth, ¾ cup reserved apricot juice, and sour cream. Cook and stir until bubbly and thickened.
Stir in reserved fruits, dried cherries, crabmeat, and Swiss cheese; remove from heat.
Spoon crab mixture into prepared casserole dish.
In small bowl, combine bread crumbs, Parmesan cheese, and 1 tablespoon melted butter; mix well. Sprinkle over casserole.
Bake for 30–40 minutes or until casserole is bubbling and top is brown.
Fat: 12.29 grams
Fat as % of calories: 28.5%
Carbohydrates: 42.71 grams
Fiber: 3.24 grams
Sodium: 714.30 mg
Vitamin A : 80% DV
Vitamin C: 50% DV
Calcium: 320.81 mg
Dungeness crab is called for in these recipes because it has a lot less sodium than Alaskan king crab. If the crab in the market isn't labeled, ask the fishmonger or butcher where it's from. You can substitute imitation crab or surimi in some of these recipes, especially the highly flavored ones; it's made of pollock and flavorings.