Ingredients Jump to Instructions ↓

  1. 2/3 cup nonfat milk, divided

  2. 2 tablespoons all-purpose flour

  3. 2/3 cup nonfat evaporated milk

  4. 2 hard-boiled eggs, (see Tip), whites only

  5. 1 pound lump crabmeat, fresh or frozen and thawed, picked over and patted dry

  6. 3 tablespoons low-fat mayonnaise

  7. 1 teaspoon minced jalapeño pepper,

  8. 1 1/2 teaspoons dry mustard

  9. 1/8 teaspoon cayenne pepper, or to taste

  10. 1/8 teaspoon salt

  11. Freshly ground pepper, to taste

  12. 2 tablespoons coarse dry whole-wheat breadcrumbs, (see Tip)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Whisk 1/3 cup milk and flour in a small bowl until smooth. Heat the remaining 1/3 cup milk and evaporated milk in a small saucepan over medium heat until steaming. Whisk in the flour mixture; cook, whisking constantly, until thickened, 30 to 60 seconds. Finely chop egg whites. Combine with crabmeat, mayonnaise, jalapeño (if using), dry mustard, cayenne, salt and pepper in a medium bowl. Stir in the milk mixture. Spoon into a shallow 2-quart baking dish. Sprinkle the toasted breadcrumbs on top. Bake until heated through, about 25 minutes.


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