Preheat oven to 375°F. Wash and chop parsley and green onions.
2.
Melt margarine in a saucepan over medium heat, and sauté parsley and onions until tender.
3.
Whisk cornstarch with evaporated milk; stir in mustard. Slowly add to onion mixture, and stir until smooth and thickened. Remove from heat. Gently stir in crab (chopped).
4.
Pour in a 2-quart casserole dish lightly coated with cooking spray. Sprinkle with cheese (shredded), and bake for 15 minutes or until cheese is melted and bubbly.
5.
Serve with a tossed salad and crusty whole-grain bread, if desired.
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By
Christina
