Crab Filled Mushrooms

Serves 10

Ingredients:

  • 20 Large fresh mushrooms caps, cleaned and stems removed
  • 6 oz Crabmeat, canned or fresh, rinsed drained and flaked
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Dried bread crumbs
  • 2 tbsp green onion, chopped
  • fresh ground pepper
  • 1/4 cup Pimentos, chopped
  • 3 tbsp Olive oil

Preparation:

  • To clean mushrooms:
  • Dust off any dirt on the cap with a mushroom brush or paper towels
  1. In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper.
  2. Place the cleaned and stemmed mushroom caps in a 13x9x2-inch baking dish crown side down.
  3. Stuff some of the crabmeat filling into each cap.
  4. Place a little pimento on top of the filling.
  5. Cover and refrigerate overnight.
  6. Drizzle olive oil over each cap.
  7. Bake at 350 degrees for 15 to 17 minutes.
  8. Serve hot.

Exchanges:

  • 1 Fat
  • 1 Vegetable

Nutrition Information:

  • Serving Size: 2 Mushrooms
  • 65 Calories
  • 5g Fat
  • 15mg Cholesterol
  • 53mg Sodium
  • 3g Carbohydrate
  • 1g Fiber
  • 1g Sugars
  • 4g Protein

Notes: This is a very versatile filling you can also stuff into cherry tomatoes or zucchini or yellow squash "boats" (cut 2-inch pieces of squash and scoop out the middle).

Source: The Complete Quick & Hearty Diabetic Cookbook

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Crab

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