Creamed Crab and Asparagus over Toast

1
(1)
(0)
Flag
Share
Creamed Crab and Asparagus over Toast
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4
Print

Recipe Tags

About this Recipe

Ingredients

1 lb (450 g) Fresh asparagus, trimmed and cut into 1” (2.5 cm) pieces
3 tbsp (45 mL) Butter
3 tbsp (45 mL) Flour
1 1/2 cups (375 mL) Milk
1/4 tsp (1 mL) Salt
Pinch of nutmeg
2 can crabmeat, drained
6 Slices Dempster’s WholeGrains® Ancient Grains Bread, toasted and cut into points

Directions

BRING a large pot of salted water to a boil. Blanch the asparagus until tender crisp, about 3 minutes. Drain and set aside.

HEAT butter in a small saucepan over medium heat until frothy. Stir in flour and cook for 1 minute stirring constantly. Whisk in milk and cook, stirring for 5-6 minutes or until thick. Season with salt and nutmeg. Fold in crabmeat and asparagus and heat through. Remove from the heat. Serve toast points smothered in the crab and asparagus mixture.

Notes

Serve with a fresh green salad on the side.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (1)

Show More Comments

No Comments yet