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Prep Time: 22 Minutes Cook Time: 19 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups sliced shiitake mushrooms |
cooking spray |
2 tablespoons butter, melted |
3/4 cup finely chopped celery |
1/2 cup finely chopped shallots |
1/3 cup all-purpose flour |
4 cups 1% low-fat milk |
1 tablespoon chopped fresh basil |
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh oregano |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon grated lemon rind |
1/8 teaspoon hot sauce |
1 pound lump crabmeat, drained and shell pieces removed |
1/4 cup sherry |
1 tablespoon fresh chives (optional) |
Directions:
1. Cook mushrooms in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Remove mushrooms; set aside.
2. Add butter to pan; stir in celery and shallots. Cook over medium heat 5 minutes, stirring frequently. Sprinkle flour evenly over celery mixture; cook 2 to 3 minutes, stirring constantly. Gradually add milk, stirring constantly with a whisk until blended. Stir in basil and next 6 ingredients. Cook over medium heat 3 minutes or until slightly thick. Stir in crabmeat, reserved mushrooms, and sherry. Cook, uncovered, over medium-high heat 5 minutes, stirring constantly. Sprinkle with chopped fresh chives, if desired.
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