Ingredients
1 1/2
cups sliced mushrooms (4 oz)
2
medium stalks celery, sliced (1 cup)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup fat-free half-and-half
3
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon red pepper sauce
2
packages (8 oz each) refrigerated imitation crabmeat chunks or 2 cups chopped cooked crabmeat
1
cup soft bread crumbs (about 1 1/2 slices bread)
Preparation
Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat.
In small bowl, beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat.
Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until heated through.
