1/4 c minced scallions
2 t reduced-calorie tub margarine
4 oz drained canned crabmeat, cartilage removed
2 T minced fresh parsley
1 T drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 c small mushrooms, stems removed* (24)
ground red pepper
Combine scallions and margarine in 2-cup measure. Microwave on
High 2 minutes, stir in crabmeat, parsley, horseradish, garlic and
pepper sauce. Stir well.
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.