Creamy Chinese Buffet Crab Bake Casserole
This is similar to a dish served at Chinese Buffet restaurants in the U.S.
About 1.5 lbs imitation lump crab meat (broken up into chunks)
1/4 lb (one stick) butter or margarine
1 cup milk
1 cup half and half
2 tbsp parmesan cheese (1 tbsp for sauce and 1 tbsp for toppping)
3 tbsp flour
1 egg (lightly beaten if desired)
2 tbsp mayonnaise
2 tbsp sour cream
3 green onions, chopped
1/2 tbsp garlic salt (more or less to taste)
1 cup sharp cheddar cheese
Heat oven to 300 F.
Melt butter in saucepan over med-low heat. Add flour to butter and stir until smooth. Add milk and half and half and stir. Add garlic salt and whisk in an egg before the sauce gets too warm. Add 1 tbs parmesan cheese and green onions. Heat sauce until it thickens but does not boil. Toss crab chunks into sauce and stir to coat.
Pour mixture into a 2 quart baking dish (could use a more shallow dish), sprinkle with other 1 tbsp of parmesan and sharp cheddar. Bake at 300 F for approx 45 or until everything is bubbly.