1 large onion, chopped
2 Tablespoon butter
1/2 Pound sliced mushrooms
2 Tablespoon flour
1 Cup yogurt
1 6 1/2-ounce can crab meat, drained
1/4 Cup dry sherry, optional
1/2 Teaspoon salt
1/4 Teaspoon pepper
hot cooked noodles
parsley, chopped


Saute onions in butter. Add mushrooms and saute. Blend in flour, add yogurt and stir until thick. Stir in crab and sherry. Season with salt and pepper. Serve over hot noodles garnished with chopped parsley.