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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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