1 (7 1/2 oz.) can crab meat
2 tbsp. butter
1 clove garlic, crushed
2/3 c. chopped onion
1 c. chopped asparagus
1/2 c. sliced mushrooms
1 1/2 tsp. salt
1/4 tsp. black pepper
3 eggs
1/2 c. nonfat milk
1/2 c. grated Parmesan cheese
Parsley

Drain crab. Melt butter in large skillet. Add garlic, onion, asparagus and mushrooms; saute until tender. Add salt and pepper, cook, covered, 5 to 7 minutes. Beat together eggs, milk and cheese. Combine crab with asparagus and egg mixture in buttered 1 quart casserole. Bake at 350 degrees for 20 minutes or until firm. Garnish with parsley. Serves 6.