Ingredients
2 cups chopped onions1 cup chopped celery1 cup chopped green pepper1/4 cup reduced-fat margarine4 garlic cloves, minced4 cups diced peeled potatoes2 cups fat-free milk4 cups fat-free half-and-half10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes3 cans (6 ounces each) lump crabmeat, drained3/4 teaspoon salt1/4 teaspoon white pepper
Preparation
In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally.
Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.
