Crab Mornay

• 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

1. 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. 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. 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.

white wine, water, chickenflavored bouillon granules, white pepper, mushrooms, green onions, milk, cornstarch, swiss cheese, lump crabmeat, pimiento, vegetable cooking spray

Taken from www.epicurious.com/recipes/member/views/crab-mornay-52436091 (may not work)