Ingredients

1/2 cup dry white wine

1/4 cup water

1 teaspoon chicken-flavored bouillon granules

Dash of white pepper

1 cup sliced fresh mushrooms

2 Tablespoons sliced green onions

1/4 cup skim milk

1 tablespoon cornstarch

1/2 cup (2 ounces) shredded low-fat Swiss cheese

2/3 pound fresh lump crabmeat, drained

1 (2-onuce) jar chopped pimiento, drained

Vegetable cooking spray

Preparation

  1. Combine first 4 ingredients in a small saucepan; bring to a boil. Add mushrooms and 2 Tablespoons green onions. Cover, reduce heat and simmer 1 minute or until mushrooms are tender.

  2. Combine milk and cornstarch; add to mushroom mixture. Bring to a boil over medium heat; boil 1 minute, stirring constantly. Remove from heat; add cheese, and stir until melted. Stir in crabmeat and pimiento.

  3. Spoon crabmeat mixture into 4 baking shells or 4 (6-ounce) ramekins coated with cooking spray. Broil 3 inches from heat ( with electric oven door partially opened) 2 minutes or until hot and bubbly. Garnish with green onions, if desired.