Instructions: Cost: $$ -

Preparation Time: 15 minutes

Difficulty Level: 2

Servings:
8 Source:
1. Remove any shells or cartilage from fresh or frozen crabmeat. Set crabmeat aside.

2. Preheat oven to 350 degrees F. Spray eight individual casserole dishes with vegetable oil spray. Set aside.

3. Heat a large nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray. Return skillet to heat and saute onion until transparent, 2 to 3 minutes, stirring occasionally.

4. In a medium bowl, whisk milk and flour together. Add to skillet and cook for 3 to 5 minutes, or until thickened, stirring occasionally.

5. Stir in celery, pimientos, bell pepper, parsley, and hot-pepper sauce.

6. Remove skillet from heat and stir in sherry.

7. Whisk a little sauce into egg substitute; slowly pour egg mixture into sauce, whisking constantly.

8. Stir in pepper and crabmeat. Spoon into casserole dishes and sprinkle with bread crumbs. Spray crumbs lightly with vegetable oil spray.

9. Bake, uncovered, for 15 to 20 minutes, or until lightly browned.

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