serves 6
ingredients
1 large cucumber, seeded if
necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms,
sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made
with 1⁄2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white
crabmeat
salt and freshly ground
black pepper
• Boil the cucumber in lightly salted
water for 3 minutes, then drain
well. In the same pan, melt the lowfat
spread. Cook the mushrooms,
stirring, for 2 minutes.
• Add the cucumber, cover and cook
over a gentle heat for 2 minutes.
• Stir in the flour, remove from the
heat and, while still stiriring, add
the stock, sherry and cream.
• Return to the heat, bring to the boil
and cook for 2 minutes, stirring.
• Add the crabmeat, and season
with salt and pepper.
• Heat through, then spoon into
six serving dishes. Serve hot.
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