Ingredients
- 230 ml non-fat sour cream sub
- 130 gr crabmeat (fresh)
- 120 gr onion (finely chopped)
- 60 ml sherry
- 50 gr celery (finely sliced)
- 30 gr spinach noodles
- 28 gr diet margarine
- 16 gr flour
- 1 gr salt
- 1 package mushroom caps
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 & 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.