Crab-stuffed mushrooms
6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | 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 | |
| 2 | 1/4 c small mushrooms, stems removed* (24) | |
Directions
From: WWM May '91 ; Valerie Whittle Serves: 4 Ground red pepper to garnish
1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce.
Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 t. 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.
Each serving (6 mushrooms) provides: ¼ FA, 1 P, 1 1/4V. Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.
*Reserve stems to use in soup.