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Crab-Stuffed Mushrooms

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ready in: under 30 minutes
serves/makes:   24 pcs

recipe id: 11050
cook method: microwave

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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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Nutritional data has not been calculated yet.

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