Crab and Cucumber Savoury

(SERVES 6)

• 1 large cucumber, diced
• 40 g/ 1 ½ oz/3 tbsp low-fat spread
• 225 g/8 oz button mushrooms, sliced
• 10 ml/2 tsp plain (all-purpose) flour
• 150 ml/ ¼ pt 2/3 cup fish stock, made with ½ stock cube
• 15 ml/1 tbsp dry sherry
• 90 ml/6 tbsp low-fat single (light) cream
• 170 g/6 oz/1 small cam white crabmeat
• Salt and freshly ground black pepper
• Cress

Boil the cucumber in lightly salted water for 3 minutes. Drain. In the same pan, melt the low-fat spread and 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 blend in the stock, sherry and cream. Return to the heat, bring to the boil and cook for 2 minutes, stirring. Add the crabmeat and season to taste. Heat through. Spoon into sex individual serving dishes and garnish each with a little cress.