A delightful and creamy dish combining the flavors of crab and asparagus, topped with a golden breadcrumb crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Arrange the frozen asparagus in a greased baking dish.
Ensure the asparagus is evenly spread for consistent cooking.
Layer the cooked crab meat over the asparagus and sprinkle with shredded cheddar cheese.
Distribute the crab meat evenly for balanced flavor.
In a saucepan, melt 2 tablespoons of butter over medium heat.
Stir constantly to prevent the butter from burning.
Stir in the flour until smooth, then gradually whisk in the milk, ground mustard, salt, and pepper.
Whisk continuously to avoid lumps in the sauce.
Bring the mixture to a boil, then cook and stir for 2 minutes until thickened.
A thick sauce will coat the back of a spoon.
Remove from heat and stir in the lemon juice.
The lemon juice adds a fresh tang to the sauce.
Pour the sauce evenly over the asparagus and crab in the baking dish.
Ensure the sauce covers all ingredients for even flavor.
Melt the remaining butter and mix with the bread crumbs, then sprinkle over the top.
Use panko bread crumbs for extra crunch.
Bake uncovered for 30 minutes or until heated through and the topping is golden brown.
Check the dish halfway through to ensure even browning.
Serve warm and enjoy your delicious Cheesy Crab and Asparagus Bake.
Pair with a light salad or crusty bread for a complete meal.
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