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Asparagus Crab Au Gratin
July 11, 2010

Great recipe! What I would have added (and have done so the two times I've made this) is some diced onion cooked into the butter at the roux stage. Onion brings all the flavours together and adds a little more interest. I also omit breadcrumbs/topping, but that's just personal taste/style and not a reflection on the recipe. I've used both skim milk and light cream for the milk ingredient and both options worked out just fine. Finally, I used broccoli instead of apsparagus the second time and it worked well. Asparagus is preferrable if you can find it, of course.

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