Crab stuffed mushrooms 3
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | larges | Mushrooms |
| 1 | tablespoon | Plus (see next ingredient) margarine |
| 2 | tablespoons | Finely chopped onion |
| 12 | ounces | Crab meat |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Plus lowfat mayonnaise |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Worcestershire sauce |
| 1½ | teaspoon | Sherry extract |
| ¼ | cup | Skim milk |
| 2 | tablespoons | Skim milk |
Directions
TOPPING
Preheat oven to 450. Carefully remove stems from mushrooms. Slice stems into thin slices. Melt margarine in saucepan, add onion, cook until tender, about 10 minutes. Add remaining ingredients and mix well. Pile evenly into mushroom caps. Combine topping ingredients, brush over crab filling. Bake in a shallow baking pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes, until hot and lightly browned.
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~-- GEcho 1⅑+
* Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) From: Helen Peagram
Date: 12-20-95
Subject: [3/3] Crab Stuffed Mushro ====================================================================== ==== ====
>>> Part 3 of 3...
Per serving: 14g protein, 7g fat, 7g carb., 351mg sodium, 59mg chol., 142 calories. From: Carolyn Shaw Submitted By HELEN PEAGRAM On 12-20-95