Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  mushroom caps
     1/2      teaspoon  salt
  2        tablespoons  diet margarine
  2        tablespoons  flour
  1               dash  white pepper -- to taste
  1                cup  onion -- finely chopped
     1/2         pound  fresh crabmeat
     1/2           cup  celery -- finely sliced
     1/4           cup  sherry
  8             ounces  non-fat sour cream substitution
  8             ounces  spinach noodles

Preparation:

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 and 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.

Nutritional Information:

80 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 352mg Sodium