Individual Crab Casseroles

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups bread bread-crumbs french divided ()
• 0.5 cup celery finely chopped
• 3 tablespoons dijon mustard 
• 0.3 cup parsley fresh chopped
• 1 cup bell pepper green finely chopped
• 0.5 cup green onions finely chopped
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 0.3 cup mayonnaise light
• 1 pound lump crab meat drained
• 0.5 teaspoon old bay seasoning 
• 0.5 teaspoon worcestershire sauce 
• 0.3 cup yogurt-based spread (such as Brummel & Brown)

Equipment

• frying pan
• oven
• ramekin

Directions

1. Preheat oven to 35
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat.
3. Add bell pepper, celery, and onions; saut 5 minutes or until vegetables are tender.
4. Remove from heat.
5. Stir in mayonnaise and next 8 ingredients. Gently stir in 3/4 cup breadcrumbs and crabmeat.
6. Spoon crabmeat mixture evenly into 6 gratin dishes coated with cooking spray; top each with 2 tablespoons breadcrumbs. Coat breadcrumbs with cooking spray.
7. Bake at 350 for 20 minutes or until bubbly and lightly browned.
8. NOTE: If you don't have gratin dishes, use 6-ounce ramekins or custard cups.
9. Bake at 350 for 28 minutes or until bubbly and lightly browned.