Crab and Asparagus Supreme

Oh, yum! This makes a deliciously satisfying dinner for two adults, or - served on buttered scallop shells - a scrumptious first-course appetizer for six. To cut costs, I routinely use artificial crab. 

Crab and Asparagus Supreme:

8 - 12 stalks asparagus, angle-chopped into 2-in. pieces

2 tbsp. butter or margarine 

2 c. sliced fresh mushrooms

½ c. finely chopped onions

2 cloves or 2 tsp. garlic, chopped

2 tbsp. tapioca starch or cornstarch or flour

½ tsp. salt

Coarsely ground pepper, to taste

¼ tsp. nutmeg

1 c. whole milk or 1 c. half-and-half cream (12% fat content)

⅓ c. white wine

3 c. flaked artificial crab (about 8 oz.)

3 tbsp. grated Parmesan cheese

3 tbsp. flaked almonds, lightly toasted (see Note)

Preheat oven to 400 deg. F. Cook asparagus in boiling water for about 3 min. Drain and set aside.  Melt butter or margarine on medium-low heat, stirring in mushroom, onions, and garlic until soft. In a small bowl, combine tapioca starch or cornstarch or flour with salt, pepper, and nutmeg. Quickly stir into mushroom-onion mixture in skillet. Add milk or cream slowly, stirring constantly until slightly thickened. Stir in wine. Add artificial crab and asparagus, stirring until heated through. Pour into six buttered scallop shells or medium buttered casserole dish (I used two single-serving sized  casserole dishes). Sprinkle with Parmesan cheese and top with almonds. Bake, uncovered, 10 min., until bubbly and heated through.

Note: To toast almonds, spread on cookie sheet at 350 degrees F for 5 min., or turn frequently in hot frying pan, being careful they don’t burn. 

Slice mushrooms, onions, and asparagus

Flake 3 cups artificial crab

Fry mushrooms, onions, garlic

Stir in whole milk or 12% cream

Ready in 15 minutes, tops!