Crab Stroganoff

Course : Seafoods
Serves: 4
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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 / Directions:

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

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