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“This is an easy, crowd-pleasing appetizer. Beautiful presentation and the creamy crab and horseradish work well with the spicy red pepper and crunchy water chestnuts.”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean off the mushrooms with a damp paper towel. Cut off stems and hollow out. Dry off.
  2. Spray each mushroom with non-stick spray and put on cookie sheet.
  3. In a bowl, mix crab, horseradish, green onions yogurt and panko .
  4. Place dried mango in 1 C warm water to rehydrate; drain and chop finely. Add to crab mixture.
  5. Spoon about 1 T into each mushroom. Bake at 350°F Bake until mushrooms are golden brown about 15-20 minutes. Sprinkle with red pepper flakes and cilantro.

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