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Crab Stuffed Mushrooms

Ingredients:

• 3 tablespoons light or regular mayonnaise
• 3 tablespoons fat free sour cream
• 3 tablespoons Italian seasoned dry bread crumbs (panko crumbs can be substituted)
• 3 tablespoons shredded Parmesan cheese
• 1 teaspoon finely chopped garlic
• 1 can (6 1/2 ounces) crabmeat (or 1 cup fresh crabmeat), rinsed and drained well
• Dash or two Tabasco
• Black pepper to taste
• 18 medium sized mushrooms, stems removed

Preparation:

1. Preheat slow cooker to high heat.
2. Meanwhile, in small bowl, combine mayonnaise, fat free sour cream, bread crumbs, Parmesan cheese and garlic. Fold in the crabmeat. Add Tabasco and black pepper to taste.
3. Spoon heaping teaspoons full of crab filling into mushroom caps.
4. Arrange mushroom caps (crab side up) in the bottom of the preheated slow cooker. Add cover and cook on HIGH for about 2 hours. Reduce heat to LOW and serve the crab-stuffed mushrooms from the slow cooker if desired.

Yield:
Makes 9 servings (2 mushrooms per serving)

Nutritional Information:
Per serving: 59 calories, 5 g protein, 4 g carbohydrate, 2.5 g fat, .6 g saturated fat, 16 mg cholesterol, .5 g fiber, 177 mg sodium. Calories from fat: 38 percent.

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