1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained

3-4 mushrooms, thinly sliced

2 T. Butter

3 T. Flour

1 C. Fat Free Half and Half

1 C. 2% Milk

2 T. dry Sherry

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 C. grated Parmesan Cheese

 

Preheat oven to 375 degrees.  Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.   Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside.  In medium saucepan, melt butter over medium high heat.  Add flour and cook, stirring, one minute.  Gradually whisk in half and half and milk.  Bring to a boil, whisking constantly, until thick and smooth.  Stir in sherry and season with salt and pepper.  Pour sauce over crab.  Sprinkle with parmesan cheese.  Bake until bubbly and lightly browned on top, about 20 minutes.

 

Yield:

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Fat:

Fiber: