1 1/4 cups canned no-salt-added chicken broth, undiluted and divided
1/2 pound fresh mushrooms, quartered
1 pound fresh lump crabmeat, drained
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup plus 2 tablespoons all-purpose flour
3/4 cup 1% low-fat milk, divided
1/2 cup nonfat sour cream alternative
1/4 cup (1 ounce) finely shredded reduced-fat Swiss cheese
1 tablespoon lemon juice
1 teaspoon minced garlic
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons fine, dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
2 teaspoons reduced-calorie margarine, melted
1/2 teaspoon paprika
How to Make It
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.
Light and Luscious
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