Categories: Soups/stews, Fish/sea 
      Yield: 1 servings 
  
      2 md Potatoes                                 Drained 
      4 tb Margarine                           1 ts Salt 
    1/2 c  Chopped onions                    1/8 ts Thyme 
    1/4 c  Green pepper                      1/8 ts Pepper 
      4 tb Flour                              16 oz Imitation crab 
      4 c  Skim milk                           2 tb Cooking sherry 
      2 cn (10 1/4-oz each) whole corn     
  
  Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, 
  over medium heat. Add onion and green pepper, cook about 4 minutes, 
  stirring frequently. Add flour, cook about 1 minute, stirring constantly. 
  Gradually add milk, using a whisk to prevent lumping and to blend the 
  sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the 
  mixture appears hot, but not bubbling. Cut crab into bite-size pieces and 
  add to the sauce. Add potatoes. Heat again until hot, but not bubbly, 
  stirring frequently. Just before serving, add cooking sherry.