Crab Imperial - cooking recipe

Ingredients

vegetable cooking spray
1/3 c. chopped onion
1/4 c. finely chopped green pepper
3 Tbsp. all-purpose flour
1/2 tsp. dry mustard
1 c. skim milk
2 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 (2 oz.) jar diced pimento, drained
1 lb. fresh lump crabmeat, drained
3 Tbsp. reduced-calorie mayonnaise
2 Tbsp. onion-flavored Melba toast crumbs (about 5 rounds)
lemon wedges

Preparation

Coat a saucepan with vegetable spray; place over medium heat until hot.
Add onion and green pepper.
Saute until tender. Sprinkle flour and dry mustard over vegetables, tossing gently to coat.
Gradually stir in skim milk.
Bring to a boil and cook 1 minute or until thickened and bubbly, stirring constantly.
Remove from heat.
Stir in lemon juice and next 3 ingredients; cool slightly.
Gently stir in crabmeat and mayonnaise.
Spoon 3/4 cup into each of 4 serving dishes; top each with 1 1/2 teaspoons crumbs.
Place dishes on a baking sheet.
Bake at 350\u00b0 for 20 minutes or until thoroughly heated. Garnish with lemon, if desired.