Crab Asparagus Au Gratin

This is a delicious way to enjoy the gifts of early summer.  Treat your mother and yourself with delicious succulent asparagus and tender crab. 

Crab and Asparagus Au Gratin
Yield: 4 servings

Ingredients:
1 pound fresh or frozen crab legs
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 T butter or margarine
1 C sliced fresh mushrooms
¼ C finely chopped onions
1 T cornstarch
1/8 t salt
1/8 t ground nutmeg
dash of pepper
1 C fat free milk
2 T Chopped almonds, toasted
2 T Grated Parmesan Cheese

Directions:
Thaw crab legs, if frozen. Remove meat from shells; cut meat into 1 in. pieces.

Trim and cook asparagus until lightly softened, drain well, set aside.

In medium saucepan melt butter or margarine over medium heat. Add mushrooms and onions; cook until onion is tender. Stir in cornstarch, salt, nutmeg, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more.

Stir in crab and asparagus.

Spoon the crab mixture into four 10- 14 oz. individual au gratin dishes or oval casserole dish.

In a small bowl stir together almonds and Parmesan cheese. Sprinkle over casserole.

Bake in a 400 degree oven about 10 min; or until heated through.