Cheesy Crabmeat Bake
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
|Canned no salt added chicken broth||1 1⁄4 Cup (20 tbs), undiluted and divided|
|Fresh mushrooms||1⁄2 Pound, quartered|
|Lump crabmeat||1 Pound, drained (Fresh)|
|Ground white pepper||1⁄4 Teaspoon|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|1% low fat milk||3⁄4 Cup (12 tbs), divided|
|Non fat sour cream alternative||1⁄2 Cup (8 tbs)|
|Low fat swiss cheese||1 Ounce, finely shredded (1/4 Cup)|
|Lemon juice||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Fine dry breadcrumbs||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Reduced-calorie margarine||2 Teaspoon, melted|
Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine.
Place over medium-high heat until margarine melts.
Add 1/2 cup broth and mushrooms; cook over high heat until liquid evaporates.
Remove from heat; stir in crabmeat, salt, and pepper.
Combine flour and 1/4 cup milk.
Combine remaining milk and broth in a saucepan; add flour mixture.
Cook over medium heat, stirring constantly, until thick.
Remove from heat; stir in sour cream and next 3 ingredients.
Stir in crabmeat mixture and artichoke.
Spoon into a shallow 2-quart baking dish coated with cooking spray.
Combine breadcrumbs, Parmesan cheese, 2 teaspoons margarine, and paprika.
Sprinkle over crabmeat mixture.
Bake, uncovered, at 400° for 15 minutes or until lightly browned.