CRAB MORNAY

1 2 CUP CHABLIS OR OTHER 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 (2oz) SHREDDED REDUCED-FAT JARLSBERG CHEESE

2/3 POUND LUMP CRABMEAT

1 (2oz) JAR CHOPPED PIMIENTO, DRAINED

GREEN ONIONS FANS (optional)

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

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. Spoon into 4 (6oz) ramekins or custard cups. Broil 2 minutes or until hot and bubbly. Garnish with green onion fans, if desired.

Nutritional Information: Approx , Protein 21.4g, Carbs 5.3g