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Broiled Mushrooms with Crab Meat


12 large mushrooms (about 1 pound)
1/2 pound fresh or canned crabmeat
1 Tablespoon fat-free mayonnaise
1 Tablespoon plain non-fat yogurt
1/2 teaspoon crab seasoning

Preheat broiler.

Brush any dirt off the mushrooms with a clean towel. Pick through crabmeat and discard any shell pieces. Remove stems from the mushrooms and save for some other use.

Combine the crabmeat, mayonnaise, yogurt, and crab seasonings. Do not overmix -- you want the crabmeat to stay together as much as possible.

Stuff the mushroom caps with the crabmeat mixture.
Broil the stuffed mushroom caps for 5 minutes.
Transfer to a warm serving platter and serve immediately.

Serves: 12




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.