Crab-Stuffed Mushrooms Recipe

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Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 24 pcs

Ingredients:
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*
Ground red pepper to garnish

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Directions:

* 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.

Calories per 4 caps 52 Fat 2 g Carbs 3 g Sod 120 mg Fiber 0.6

This recipe from CDKitchen for Crab-Stuffed Mushrooms serves/makes 24 pcs

Recipe ID: 11050

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