| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood, Low fat, Main dish, Casseroles | 4 | Servings | |
INGREDIENTS
| 1 | cn | Mushroom caps |
| 1/2 | ts | Salt |
| 2 | tb | Diet margarine |
| 2 | tb | Flour |
| 1 | ds | White pepper — to taste |
| 1 | c | Onion — finely chopped |
| 1/2 | lb | Fresh crabmeat |
| 1/2 | c | Celery — finely sliced |
| 1/4 | c | Sherry |
| 8 | oz | Non-fat sour cream sub. |
| 8 | oz | Spinach noodles |
INSTRUCTIONS
Cook and drain spinach noodles while doing the following: Drain mushrooms, but RESERVE LIQUID; set aside. Melt diet margarine in small saucepan. Add onion and celery; saute over low heat 3 minutes. Add mushrooms and flour and stir until flour is well blended. Add crabmeat and sherry; cook over low heat 5 mins. Combine sour cream substitute and reserved mushroom liquid, stirring well. Add sour cream sub. mixture, s & p to crab mixture, stirring well. Add 2 T. diet margarine to the cooked, drained spinach noodles and arrange noodles on a serving platter. Spoon crabmeat mixture over noodles. Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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