Cauliflower and Crab Chowder

2 cups cauliflower florets

1 (14 1/2 oz) can chicken broth

1/2 cup finely chopped red bell pepper

1 1/2 tsp finely shredded lemon peel

1 1/2 cups fat free half and half or milk

3 tbsp all purpose flour

1 (8oz) pkg. imitation crab flakes or
real crabmeat (your choice)

2 tbsp chopped fresh dill weed (optional)

In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling; reduce heat. Cover and simmer 6-8-minutes or until cauliflower is crisp-tender.

Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.

Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed.

Serve immediately.