Crab-Stuffed Mushrooms 2

Course : Seafoods
Serves: 4
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1/4 cup minced scallions
2 teaspoon tub margarine
4 ounces drained canned crabmeat -- cartilage removed
2 tablespoons minced fresh parsley
1 tablespoon drained white horse radish
2 cloves garlic -- minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms -- stems removed* (24)
1 teaspoon Ground red pepper to garnish

Preparation / Directions:

* Reserve stems to use in soup. 1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horse radish, 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.


Nutritional Information:

19 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 9mg Sodium

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