I serve this warm, comforting appetizer any time we have a get-together with family or friends. It’s easy to whip up with convenient canned crab.
PREP: 20 MIN.
COOK: 10 MIN.
MAKES: ABOUT 2 CUPS
- 2 Tbsp. plus 1 tsp. butter, divided
- 3 Tbsp. all-purpose flour
- ½ tsp. salt
- ⅛ tsp. paprika
- ½ cup half-and-half cream
- ½ cup whole milk
- ¼ cup white wine or chicken broth
- 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed or ⅔ cup chopped imitation crabmeat
- 1 can (4 oz.) mushroom stems and pieces, drained and chopped
- 1 ½ tsp. minced chives
- ½ cup shredded cheddar cheese
- 1 Tbsp. dry bread crumbs
- Assorted crackers and fresh vegetables
1. In a large saucepan, melt 2 Tbsp. butter. Stir in flour, salt and paprika until smooth. Gradually add cream, milk and wine. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in crab, mushrooms and chives; heat through. Stir in cheese just until melted. Transfer to a greased shallow 1-qt. baking dish that fits in air fryer.
2. Preheat air fryer to 375°. Melt remaining 1 tsp. butter; toss with bread crumbs. Sprinkle over crab mixture. Place dish in air fryer. Cook until bubbly, 8-10 minutes. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.
2 Tbsp.: 64 cal., 4g fat (2g sat. fat), 23mg chol., 201mg sod., 2g carb. (1g sugars, 0 fiber), 4g pro.
