- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon minced garlic
- 1 1/2 cups milk
- 1 (6.5 ounce) package spinach artichoke spreadable cheese
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 1 (8 ounce) container refrigerated pasteurized jumbo lump crabmeat
- Pepperidge Farm® Harvest Wheat Distinctive Crackers
- Heat the oven to 350 degrees F. Lightly grease a 1-quart casserole.
- Heat the butter in a 2-quart saucepan over medium heat. Stir in the flour and garlic. Gradually stir in the milk. Cook and stir for 5 minutes or until the mixture boils and thickens.
- Stir the cheese, nutmeg and black pepper in the saucepan. Cook and stir until the cheese is melted. Gently stir in the crabmeat. Spoon the crab mixture into the casserole.
- Bake for 20 minutes or until the top is lightly browned. Serve with the crackers for dipping.