Crab-Filled Mushrooms from Healthy Diabetic Recipes

Crab-Filled Mushrooms Recipe

Recipe Ingredients:

20 large fresh mushrooms caps, cleaned & stems removed
6 oz crabmeat, canned or fresh, rinsed drained and flaked
2 tbsp chopped fresh parsley
2 tbsp dried bread crumbs
2 tbsp finely chopped green onion
fresh ground pepper
1/4 cup chopped pimentos
3 tbsp olive oil

Recipe Instructions:

(to clean mushrooms, dust off any dirt on the cap with a mushroom brush or paper towels)

In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper.

Place the cleaned and stemmed mushroom caps in a 13x9x2-inch baking dish crown side down. Stuff some of the crabmeat filling into each cap. Place a little pimento on top of the filling. Cover and refrigerate overnight.

Drizzle olive oil over each cap. Bake at 350 degrees for 15 to 17 minutes. Transfer to a serving platter and serve hot.

Exchanges: Fat Exchange -- 1 Vegetable Exchange -- 1 Calories -- 66 Calories from Fat -- 41 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 15mg Sodium -- 53mg Carbohydrate -- 3g Dietary Fiber -- 1g Sugars -- 1g Protein -- 4g

Serving size: 2 mushrooms

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).

Recipe for Tuesday, 6/9/98

For your next summer party, try a recipe from The Complete Quick & Hearty Diabetic Cookbook, one of our newest publications, featuring dozens of simple, yet elegant, recipes that your friends and family will adore.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/10/98

Servings: 10

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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