Crab Stroganoff
Submitted by searl
Lighter crab stroganoff with mushrooms, sherry, and nonfat sour cream over spinach noodles. All the creamy, savory comfort of classic stroganoff with less guilt.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minEverything you love about stroganoff, swapped up with sweet crab meat and served over earthy spinach noodles.
Onions, celery, and mushrooms get sauteed in margarine, then tossed with crab and a splash of sherry. The sauce comes together with nonfat sour cream substitute thinned out with the reserved mushroom liquid, so it’s lighter than traditional stroganoff but still creamy and satisfying.
Spooned over a bed of buttery spinach noodles, this is weeknight comfort food that doesn’t weigh you down.
Kitchen Tips
- Save every drop of that mushroom liquid. It’s packed with umami flavor and is the secret to a rich-tasting sauce without the heavy cream.
- Add the sour cream substitute off the heat to prevent it from curdling or separating.
- Fresh mushrooms work great here too. Just slice and saute them with the onions and add a quarter cup of broth in place of the canned mushroom liquid.
- A squeeze of lemon juice right before serving brightens everything up.
Ingredients
Directions
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; sauté 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 andamp; p to crab mixture, stirring well.
Add 2 tablespoon diet margarine to the cooked, drained spinach noodles and arrange noodles on a serving platter.
Spoon crabmeat mixture over noodles.
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