| Continental Crab Deerfield Spa (Pennsylvania) 1/4 lb mushrooms, sliced 1/4 c seeded and chopped green and/or red pepper 1 tbsp butter 1 tbsp all-purpose flour 1/2 c fat-free milk 1/4 c dry white wine 1 tbsp lemon juice, freshly squeezed 1/4 tsp dill 3 tbsp grated Parmesan cheese 1/2 lb. crabmeat 3 c hot long grain brown rice (1 cup before cooking) 2-3 green onions, including tops, thinly sliced Salt, pepper, garlic powder, cayenne pepper to taste In wide sauté pan over medium heat, cook mushrooms and pepers in butter until mushrooms are soft and juices evaporate. • Blend in flour and cook, stirring until bubbly. Remove pan from heat and gradually stif in skiim milk and wine. Return to heat and cook, stiffing constantly, until sauce boils and thickens. Stir in lemon juice, dill and cheese. Reduce heat to low and cook, uncovered, for three minutes. Stir in crab and cook just until heated through. Spoon over hot cooked rice and sprinkle with green onions. Season to taste. Yield: 3 servings; 348 calories, 8 g of fat/serving
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