Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           mushroom caps
     1/2  teaspoon      salt
   2      tablespoons   diet margarine
   2      tablespoons   flour
     1/8  teaspoon      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 sub.
   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; sauté 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 minutes. 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 tbs diet margarine to the cooked, drained spinach noodles and arrange noodles on a serving platter. Spoon crabmeat mixture over noodles.