|Water||1⁄4 Cup (4 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
|White pepper||1 Dash|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion||1 Tablespoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Shredded swiss cheese||1 Ounce|
Combine first 4 ingredients in a small saucepan, bring to a boil.
Add mushrooms and onion.
Cover; reduce heat, and simmer 1 minute or until mushrooms are render.
Combine milk and cornstarch, mixing well add to mushroom mixture.
Cook, stirring constantly, 2 minutes or until thickened.
Remove from heat; add cheese, and stir until melted.
Stir in crabmeat.
Spoon into 2 (6-ounce) ramekins or custard cups.
Sprinkle with paprika.
Broil 2 minutes or until hot.
Garnish with green onion fans.