CRAB-STUFFED MUSHROOMS
Yield: Makes 24 appetizers.
• 24 to 30 large fresh whole mushrooms
• 2 tablespoons melted butter or margarine (approximately)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon water
• 2 cups cooked rice
• 1 cup crab meat, cartilage removed
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon ground red pepper
• 2 eggs, slightly beaten
Gently remove stems from mushrooms. Reserve for another use.
Brush mushroom caps lightly with butter. Place on cookie sheet.
Combine celery, onion, green pepper and water in small saucepan.
Cover and cook until tender crisp; drain.
Combine rice, crab meat, salt, poultry seasoning, pepper and eggs.
Add cooked vegetables. Mix well.
Stuff mixture into mushroom caps with a spoon.
Bake at 375 degrees 15 minutes.
Nutrition Facts
Calories 48
Total Fat 2g
Cholesterol 27mg
Sodium 164mg
Total Carbohydrate 6g
Dietary Fiber 1g
Protein 3g
USA Rice Federation www.usarice.com
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