Shelly's Recipe

MEXICAN STYLE CRAB BAKE

Category: Casseroles - Seafood

2 tbsp oil
1 medium onion, finely chopped
2 tbsp flour
1/2 tsp chili powder and ground cumin
3 cups chicken stock
1/2 cup sour cream
5 oz medium egg noodles, cooked
12 oz crabmeat
1 (10 oz) pkg frozen succotash, thawed and drained
1 (4 oz) can chopped green chilies, drained
1/2 tsp salt
1/2 cup crushed tortilla chips

Preheat oven to 400. Heat oil in a medium saucepan for 1 minute. Add onion and saute, stirring, for 1 minute. Blend in flour and spices, cook 1 minute more. Whisk in stock and cook, stirring constantly, until slightly thickened, 3-5 minutes. Mix in sour cream, noodles, crab, succotash, chilies, and salt. Allow mixture to just begin to simmer.

Pour into an ungreased 1 1/2 quart casserole. Scatter with tortilla chips on top. Bake for 20-25 minutes or until bubbly and top is lightly browned.