Nonstick spray coating
\n1 C. chopped fresh mushrooms
\n1\/2 C. Florida Orange Juice
\n1\/4 C. lemon juice
\n1 14-ounce can artichoke hearts, well-drained and chopped
\n2\/3 C. fat-free mayonnaise dressing
\n1\/3 C. sliced green onions
\n1\/3 C. grated Parmesan cheese
\n1\/4 C. diced pimiento
\n1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed<\/p>\n
Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.Gently fold in crabmeat. Transfer to a 1-quart casserole. Bake, uncovered, in a 400 oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1\/2 C..<\/p>\n
Yield: 12 servings
\nCalories: 55
\nFat: 1g
\nFIber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Nonstick spray coating 1 C. chopped fresh mushrooms 1\/2 C. Florida Orange Juice 1\/4 C. lemon juice 1 14-ounce can artichoke hearts, well-drained and chopped 2\/3 C. fat-free mayonnaise dressing 1\/3 C. sliced green onions 1\/3 C. grated Parmesan cheese 1\/4 C. diced pimiento 1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice,…<\/p>\n