1 Can mushroom caps
1/2 teaspoon Salt
2 tablespoons Diet margarine
2 tablespoons Flour
1 dash White pepper — to taste
1 cup Onion — finely chopped
1/2 pound Fresh crabmeat
1/2 cup Celery — finely sliced
1/4 cup Sherry
8 ounces Non-fat sour cream sub.
8 ounces Spinach noodles
Cook and drain spinach noodles while doing the following: Drain mushrooms, but RESERVE LIQUID; set aside. Melt diet margarine in small saucepan. Add onion and celery; saute over low heat 3 minutes. Add mushrooms and flour and stir until flour is well blended. Add crabmeat and sherry; cook over low heat 5 mins. Combine sour cream substitute and reserved mushroom liquid, stirring well. Add sour cream sub. mixture, s & p to crab mixture, stirring well. Add 2 T. diet margarine to the cooked, drained spinach noodles and arrange noodles on a serving platter. Spoon crabmeat mixture over noodles.