Ingredients Jump to Instructions ↓

  1. 1 (9-oz.) box Green Giant® Frozen Asparagus Cuts

  2. 1/4 cup butter or margarine

  3. 1 lb. fresh mushrooms, coarsely chopped

  4. 1/2 cup Progresso® Parmesan Bread Crumbs

  5. 1/4 teaspoon pepper

  6. 8 oz. (2 cups) shredded sharp Cheddar or Swiss cheese

  7. 1/2 lb. lump crabmeat or 1 (6-oz.) can lump crabmeat, drained

  8. 1 (8-oz.) container garlic-and-herb spreadable cheese

  9. 4 eggs

  10. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.

  2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.

  3. In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.

  4. Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/8 of Recipe)

  7. Calories 380 (Calories from Fat 260),


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