Creamy Crab au Gratin with Mushrooms and Celery
This comforting baked crab casserole combines tender imitation or real crabmeat with sautéed mushrooms and celery in a creamy, lightly spiced sauce. The dish is topped with golden bread crumbs and baked until bubbly. Perfect for a cozy dinner or special occasion, this lighter version uses fat-free half-and-half while maintaining rich, satisfying flavors. The combination of vegetables adds texture and depth to complement the delicate crab.
Ingredients
- 1 ½ cups mushrooms, sliced
- 2 medium celery stalks, sliced
- 1 ¾ cups Progresso chicken broth
- ¾ cup fat-free half-and-halfheavy creamsame amountdairyadds dairy
richer texture
- 3 tablespoons Gold Medal all-purpose flourcornstarch2 tablespoonsgluten-freegluten-free
thickening
- ½ teaspoon red pepper sauce
- 2 packages refrigerated imitation crabmeat chunks, 8 oz eachreal cooked crabmeat2 cups choppedseafood
richer flavor
- 1 cup soft bread crumbs
Instructions
- 1
Heat oven to 400°F and lightly spray baking dish with cooking spray
- 2
Spray saucepan with cooking spray and heat over medium heat
- 3
Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender
- 4
Stir in broth and heat to boiling, then reduce heat
- 5
Beat half-and-half, flour and pepper sauce with wire whisk until smooth in small bowl
- 6
Stir flour mixture into vegetable mixture and heat to boiling, stirring constantly
- 7
Boil and stir 1 minute
- 8
Stir in crabmeat
- 9
Spoon crabmeat mixture into baking dish and top with bread crumbs
- 10
Bake uncovered about 15 minutes or until heated through
Tips
Use real cooked crabmeat instead of imitation for richer flavor - about 2 cups chopped works perfectly.
Make fresh bread crumbs by pulsing day-old bread in a food processor for better texture than store-bought.
Let the casserole rest 5 minutes after baking to allow the sauce to set before serving.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole up to 1 day ahead, cover and refrigerate, then bake as directed adding 5-10 minutes
Serve hot directly from baking dish with crackers or crusty bread
Common Mistakes
Don't skip whisking flour mixture smooth to avoid lumpy sauce
Don't overbake or crab will become tough and rubbery
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
richer flavor
FAQ
Can I use fresh crab instead of imitation?
Yes, use 2 cups of chopped cooked fresh crabmeat. Remove any shell pieces carefully before adding to the sauce.
What if I don't have fat-free half-and-half?
Regular half-and-half, whole milk, or heavy cream all work. Heavy cream will make it richer and more indulgent.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in 350°F oven until warmed through, about 15 minutes.