|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 \N||Cloves garlic, minced (pressed)|
|2 \N||Drops hot red pepper sauce|
|2 \N||1/4 c small mushrooms, stems removed* (24)|
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.
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.