Crab Artichoke Casserole

INGREDIENTS
1    cup fat free yogurt
¼   cup grated Parmesan cheese
1    tablespoon lemon juice
1    tablespoon chopped onion
2    tablespoons all-purpose flour
1    egg, beaten
1    dash pepper sauce
2    cans (6 ounce) crab meat
3    medium mushrooms, halved and sliced
1    jar (7 ounce) artichoke hearts, halved
¼   cup bread crumbs

1    tablespoon melted butter
      paprika

METHOD

Preheat the oven to 350 F. Grease with butter either a 2 quart baking dish or four individual sized baking dishes. Combine the yogurt, cheese, lemon juice, flour, egg and pepper sauce in a medium bowl. Mix well and add the crab, mushrooms and artichoke hearts. Mix well and pour into the baking dish(s).

Sprinkle with bread crumbs, pour the melted butter over the bread crumbs and dust with paprika. Bake in the oven for 25 to 30 minutes until golden brown. Remove from the oven and allow it to cool for 5 to 6 minutes before serving.