Crab on Melon Appetizer
Our dietitians' favouriteThis recipe is taken from the 1982 Milk Calendar. A mouth-watering combination of hot on cold. Use melon or avocado or apple. Perfect for an appetizer, lunch or company.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 2 tbsp (30 mL) fresh chives chopped
- 2 tbsp (30 mL) fresh parsley chopped
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) celery salt
- 1/4 tsp (1 mL) garlic powder
- 1 cup (250 mL) Canadian mozzarella cheese shredded
- 6 oz (180 g) canned crabmeat drained and flaked
- 1 melon or cantaloupe peeled and sliced
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Preparation
In a medium saucepan, melt butter; add flour and stir to make a smooth paste. Gradually add milk, stirring constantly; cook until thick and bubbly, about 5 min.
Add chives, parsley and seasonings; mix thoroughly. Add cheese, stirring just until melted. Remove from heat and add crabmeat.
Spoon over thin slices of melon.
Tips
Nutritional information
Per serving| Energy: | 176 Calories |
| Protein: | 13 g |
| Carbohydrate: | 12 g |
| Fat: | 9 g |
| Fibre: | 1 g |
| Sodium: | 295 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 186 mg |
| Selenium: | 30 % |
| Vitamin A: | 25 % |
| Vitamin B12: | 38 % |
| Vitamin C: | 61 % |
