1 1\/2 C. sliced mushrooms (4 oz)
\n3 T. all-purpose flour
\n2 medium stalks celery, sliced (1 C.)
\n1\/2 tsp. red pepper sauce
\n1 can (14.5 oz) FF chicken-broth
\n2 packages (8 oz each) imitation crabmeat chunks
\n3\/4 C. fat-free half-and-half
\n1 C. soft bread crumbs (about 1 1\/2 slices bread)<\/p>\n
Heat oven to 400. Lightly spray 11x7x1 1\/2 pan with cooking spray. Spray 3-quart saucepan with cooking spray; heat over medium-heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat. Beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat. Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until through. Good with steamed broccoli or green beans.<\/p>\n
Yield: 4 servings
\nCalories: 200
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. sliced mushrooms (4 oz) 3 T. all-purpose flour 2 medium stalks celery, sliced (1 C.) 1\/2 tsp. red pepper sauce 1 can (14.5 oz) FF chicken-broth 2 packages (8 oz each) imitation crabmeat chunks 3\/4 C. fat-free half-and-half 1 C. soft bread crumbs (about 1 1\/2 slices bread) Heat oven to 400. Lightly spray 11x7x1 1\/2 pan with cooking spray. Spray 3-quart saucepan with cooking spray; heat over medium-heat. Cook mushrooms and celery in saucepan about 4…<\/p>\n