Mushroom Crab Appetizer
Ingredients
Directions
Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool
water and pat dry with a paper towel. Trim stems and chop finely. Rinse crab meat
and pick over to make sure there are no shells or cartilage.
Heat oil in a large saucepan. Add mushrooms and onions. Cook until mushrooms give
up moisture and onions are translucent. Add milk and cream cheese and stir until creamy.
Add crab meat, stirring gently to keep lumps. Remove from heat and stir in parsley.
Spoon into mini filo cups (green spinach ones look especially pretty with the white
crab) and serve.
Makes 4 servings
Each serving of the crab filling contains about 182 calories, 10 g fat (4 g saturated
fat, 0 g trans fat), 20 mg cholesterol, 317 mg sodium, 5 g carbohydrate, 1 g dietary
fiber, 2 g sugars, and 16 g protein.
Options: Garnish with chopped red pepper for extra color or a shot of Tabasco sauce
for spiciness.