Cheesy Crabmeat Bake

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 2 tablespoons breadcrumbs dry fine
• 0.3 cup flour all-purpose
• 0.5 pound mushrooms fresh quartered
• 1 teaspoon garlic minced
• 0.3 teaspoon ground pepper white
• 1 tablespoon juice of lemon 
• 0.8 cup milk 1% low-fat divided
• 1.3 cups no-salt-added chicken broth undiluted canned divided
• 1 pound lump crab meat fresh drained
• 1 tablespoon butter reduced-calorie
• 2 teaspoons butter melted reduced-calorie
• 0.5 cup nonfat cream alternative sour
• 0.5 teaspoon paprika 
• 2 tablespoons parmesan cheese freshly grated
• 0.3 teaspoon salt 
• 1 ounce swiss cheese shredded reduced-fat finely

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine.
2. Place over medium-high heat until margarine melts.
3. Add 1/2 cup broth and mushrooms; cook over high heat until liquid evaporates.
4. Remove from heat; stir in crabmeat, salt, and pepper.
5. Combine flour and 1/4 cup milk.
6. Combine remaining milk and broth in a saucepan; add flour mixture. Cook over medium heat, stirring constantly, until thick.
7. 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.
8. Combine breadcrumbs, Parmesan cheese, 2 teaspoons margarine, and paprika.
9. Sprinkle over crabmeat mixture.
10. Bake, uncovered, at 400 for 15 minutes or until lightly browned.