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recipe title: |
Crab-Stuffed Mushrooms |
category: |
Appetizers, Seafood |
keywords: |
Seafood |
servings: |
6 |
ingredients: |
1/4 c Minced scallions
2 ts Reduced-calorie tub
-margarine
4 oz Drained canned crabmeat,
-cartilage removed
2 tb Minced fresh parsley
1 tb Drained white horseradish
2 Cloves garlic, minced
-(pressed)
2 Drops hot red pepper sauce
2 1/4 c small mushrooms, stems
-removed* (24)
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directions: |
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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: 1/4 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.
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