Cheesy Crabmeat Bake

• Vegetable cooking spray
• 1 tablespoon reduced-calorie margarine
• 1 1/4 cups canned no-salt-added chicken broth, undiluted and divided
• 1/2 pound fresh mushrooms, quartered
• 1 pound fresh lump crabmeat, drained
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3/4 cup 1% low-fat milk, divided
• 1/2 cup nonfat sour cream alternative
• 1/4 cup (1 ounce) finely shredded reduced-fat Swiss cheese
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 2 tablespoons fine, dry breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons reduced-calorie margarine, melted
• 1/2 teaspoon paprika

1. Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine. Place over medium-high heat until margarine melts. Add 1/2 cup broth and mushrooms; cook over high heat until liquid evaporates. Remove from heat; stir in crabmeat, salt, and pepper.
2. Combine flour and 1/4 cup milk. Combine remaining milk and broth in a saucepan; add flour mixture. Cook over medium heat, stirring constantly, until thick. Remove from heat; stir in sour cream and next 3 ingredients. Stir in crabmeat mixture and artichoke. Spoon into a shallow 2-quart baking dish coated with cooking spray.
3. Combine breadcrumbs, Parmesan cheese, 2 teaspoons margarine, and paprika. Sprinkle over crabmeat mixture. Bake, uncovered, at 400u0b0 for 15 minutes or until lightly browned.

vegetable cooking spray, margarine, salt, mushrooms, lump crabmeat, salt, ground white pepper, flour, milk, nonfat sour cream alternative, swiss cheese, lemon juice, garlic, hearts, breadcrumbs, parmesan cheese, margarine, paprika

Taken from www.myrecipes.com/recipe/cheesy-crabmeat-bake (may not work)