Serves: 24
Total Calories: 23
1. Heat oven to 350°F. Grease 9-inch pie pan. Melt margarine in skillet over medium heat. Add bell pepper, onions and garlic cook and stir 2 to 3 minutes or until vegetables are tender. Stir in flour and pepper cook 1 minute.
2. Gradually add milk cook until mixture boils, stirring constantly. Stir in Parmesan cheese. Remove from heat fold in crabmeat. Pour into greased pan. Sprinkle with Cheddar cheese.
3. Bake at 350°F. for 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve with Melba toast rounds.
Nutrition Information Per Serving: Serving Size: 2 Tablespoons * Calories: 60 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 160 mg 7% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 4 g * Vitamin A: 8% * Vitamin C: 10% * Calcium: 8% * Iron: 0% * Dietary Exchanges: 1/2 Lean Meat, 1/2 Fat
This Baked Crabmeat Spread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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