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Crab-Stuffed Mushrooms

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1 batch

Ingredients Nutrition

  • 14 cup scallion, minced
  • 2 teaspoons reduced-calorie margarine
  • 4 ounces canned crabmeat, drained, cartilage removed
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon white horseradish, drained
  • 2 cloves garlic, minced (pressed)
  • 2 drops hot red pepper sauce
  • 2 14 cups small mushrooms, stems removed* (24)
  • to taste ground red pepper (to garnish)


  1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes;
  2. stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well.
  3. 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
  4. . Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving.
  5. To garnish, sprinkle with ground red pepper.

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