Crabmeat Imperial

• Vegetable cooking spray
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped celery
• 1 tablespoon minced onion
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons all-purpose flour
• 1 cup skim milk, divided
• 1 cup instant nonfat dry milk powder
• 1 tablespoon reduced-calorie margarine
• 2 tablespoons dry sherry
• 1/8 teaspoon salt
• 1/8 teaspoon hot sauce
• 1 pound fresh lump crabmeat, drained
• 4 (1-ounce) slices white bread
• Fresh parsley sprigs (optional)

1. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped peppers, celery, and onion; saute until tender. Remove from heat, and stir in chopped parsley.
2. Combine flour and 1/4 cup milk; stir until smooth. Combine flour mixture, remaining 3/4 cup milk, milk powder, and margarine in a large saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in sherry, salt, and hot sauce.
3. Add vegetable mixture to sauce; stir well. Add crabmeat, stirring lightly. Spoon crabmeat mixture evenly into 4 gratin dishes coated with cooking spray.
4. Remove crusts from bread; cut each slice into 4triangles. Lightly toast bread triangles.
5. Arrange gratin dishes on a baking sheet. Bake crabmeat mixture at 375u0b0 for 15 minutes; arrange toast around edges of dishes. Bake 15 additional minutes or until crabmeat mixture is golden. Garnish with parsley sprigs, if desired.

vegetable cooking spray, green pepper, sweet red pepper, celery, onion, parsley, flour, milk, milk, margarine, sherry, salt, hot sauce, lump crabmeat, white bread, parsley sprigs

Taken from www.myrecipes.com/recipe/crabmeat-imperial (may not work)