recipe at a glance
time: under 30 minutes
serves/makes: 24 pcsrecipe id: 11050cook method: microwave
1/4 cup minced scallions
2 teaspoons reduced-calorie tub margarine
4 ounces drained canned crabmeat, cartilage removed
2 tablespoons minced fresh parsley
1 tablespoon drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
24 small mushrooms, stems removed*
cayenne to garnish
* Reserve stems to use in soup.
Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well.
Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 tsp. crab mixture. Microwave on High 3-4 minutes, turning plate once.
Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving.
To garnish, sprinkle with ground red pepper.
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