I have a get-together the other night, and I wanted to bring something I knew I could eat! Everyone loved them, and the plate was emptied within minutes! But at least they left me the last one

Crab-Stuffed Mushrooms

1 pound fresh mushrooms
1 can (6 1/2 ounces) flaked crab
2 ounces cream cheese
1/4 cup mayonnaise
1/4 cup grated cheese
10 to 12 scallions, including teh crisp part of the green shoot, finely sliced.
Dash of Tabasco
1/4 teaspoon pepper

1. Preheat oven to 325F.
2. Wash the mushrooms, and remove stems.
3. In a good-size bowl, combine the crab, cream cheese, mayonnaise, parmesan, scallions, Tabasco, and pepper well.
4. Spoon the mixture into the mushroom caps, and arrange them in a large, flat roasting pan.
5. Bake for 45 minutes to 1 hour, or until the mushrooms are done through. Serve hot (although folks will still scarf'em down after they cool off).

25 to 30 mushrooms, each with 1 carb, and a trace of fiber, and 3 grams of protein.

Sounds great! I wonder, do you think they can be made ahead & frozen? That would be a really nice thing to have on hand---Thanks for the recipe!

I made these today for Easter dinner at DD's they were great . Thanks for the recipie.