CREAMY CRAB AU GRATIN 1 1/2 cups sliced mushrooms 2 medium stalks celery, sliced (1 cup) 1 can (14 1/2 ounces) chicken broth 3/4 cup fat-free half-and-half 3 tablespoons Gold Medal all-purpose flour 1/2 teaspoon red pepper sauce 2 packages (8 ounces each) refrigerated imitation crabmeat chunks or 2 cups chopped cooked crabmeat 1 cup soft bread crumbs (about 1 1/2 slices bread) Heat oven to 400°F. Lightly spray rectangular baking dish, 11 x 7 x 1 1/2 inches, 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.

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.

4 servings. 

SERVE-WITH: Forget ordinary tuna casserole, and try this enticing Crab au Gratin. Not only will you be pleased by its extraordinary flavor, you'll also applaud that it's low in fat. Steam some fresh pea pods to serve alongside.

1 Serving: Calories: 200 (Cal. from fat: 20), Fat: 2g (Saturated: 1g), Cholesterol: 35mg, Sodium: 1,540mg, Carbohydrate: 24g, Protein: 23g.

[Betty Crocker, Comfort Casseroles, January 2001]