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APPETIZERS

 

STUFFED MUSHROOMS
 2 cloves garlic, minced
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/2 cup Velveeta Italian cheese
1 6 ounce can crab meat, drained
12 large mushroom caps, remove stems 
paprika (optional)

 

In small bowl, cut first five ingredients together with fork, or pulse in food processor adding crab last. Fill each mushroom cap with mixture. Place mushrooms in large skillet, cover, cook over medium heat until vapor seal is formed (approx. 5 minutes). Reduce to low heat for additional 10 minutes. Remove from pan to serving plates and sprinkle with paprika.

Calories: 43, Fat Grams 3, Carbohydrate Grams 2

 

HOT CRAB DIP
 1/3 cup Parmesan cheese

2 cups fat free mayonnaise

1 6 ounce can Dungeness crab meat

1 13 ounce jar artichoke hearts, drained/chopped

1 green onion, diced

¼ teaspoon cayenne pepper

 

Blend first 4 ingredients together in electric 3-quart saucepan, heat through on low heat. Garnish top of dip with green onions and cayenne pepper.

Calories 59, Fat Grams 1, Carbohydrate Grams 9

 

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