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.
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.