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- Nonstick cooking spray
- 1 mediumsweet onion, halved and thinly sliced
- 5 tablespoons butter
- 1 pound dried medium shell pasta
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups milk
- 1 pound Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
- 2 6 - 6 1/2ounce canlump crabmeat, drained, flaked, and cartilage removed
- 3 slicesfirm white bread, torn into large pieces
1. Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 595,
- Fat, total (g) 27,
- chol. (mg) 137,
- sat. fat (g) 16,
- carb. (g) 57,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 31,
- vit. A (IU) 729,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 202,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 905,
- Potassium (mg) 387,
- calcium (mg) 283,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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