This spicy crab casserole was fantastic when baked until lightly browned and bubbling in the center.
2cunsweetened almond milk
1lbcrab claw meatshell pieces removed
½sleeve crushed Saltine crackers
1/2cred/yellow bell pepperchopped fine
1/4cyellow onionchopped fine
1/4cfinely chopped parsley
2Tbspfresh lemon juice
1 1/2tspWorcestershireI left this out
1tspeach paprika and yellow mustard
1/2tspeach cayenne pepper and garlic powder
salt and ground black pepper to taste
Preheat oven to 400 F. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add cornstarch, and cook, stirring until smooth, about 2 minutes; making a roux. Whisk in the almond milk and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
Remove from heat and stir in crabmeat, half the cracker crumbs, bell pepper, onion, half the parsley, lemon juice, the beaten egg, the Worchestershire Sauce (if using it), half the paprika, mustard, cayenne, garlic powder, salt and black pepper.
Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Allow to cool for about 10 minutes to allow it to firm up. Serve hot with toast on the side, if desired. Or chow down on your favorite low calorie fruits and veggies as side dishes. Enjoy!