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Ingredientes
- 1/2 lb Mushroom, minced
- 1/4 c. Butter, unsalted
- 3 Tbsp. Flour
- 1 1/2 c. Lowfat milk Salt and pepper
- 1/4 c. Dry white wine
- 2 med Avocado, sliced
- 3 Tbsp. Lemon juice, freshly squeezed
- 1 lb Crabmeat, fresh
- 1 c. Bread crumbs, soft
Direcciones
- Preheat oven to 350F. Saute/fry mushrooms in tow Tbsp. of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Heat an additional three Tbsp. of butter and stir in flour to make a roux.
- Cook over low heat five min. Stir in lowfat milk and cook till sauce is thick and bubbly. Remove from heat, add in salt and pepper to taste, wine, and mushrooms. Set aside.
- Mix avocado slices with lemon juice and a dash, each of salt and pepper. In a buttered two qt casserole, layer avocado and crab alternately (in three layers), pour mushroom sauce over top.
- Heat remaining butter and add in bread crumbs. Sprinkle crumbs over casserole and bake 20 min till just heated through. Overcooking will result in a bitter flavor.
- NOTES : A rich and delicious way to serve crab. The flavors combine well with a side of lemon rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 225 | |
| Calories from Fat 97 | 43% |
| Total Fat 10.95g | 14% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 292mg | 12% |
| Potassium 466mg | 13% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.66g | 1% |
| Protein 15.18g | 24% |
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