Served as appetizer. Non-vegetarian dish. Speciality: Healthy, Low Cholesterol, Low Calorie and Reduced Carbs diet.

1 (6 ounce) package Crabmeat

24 large fresh Mushrooms (1-1/2 to 2-inch diam.)

1/4 cup fine dry Breadcrumbs

1/4 cup Sour Cream

2 Tablespoons Margarine or Butter, melted

2 Tablespoons chopped Green Onions

1 Tablespoon dry Sherry

1 teaspoon Dijon-style Mustard

3 dashes bottled Hot Pepper Sauce

Thaw frozen crabmeat and drain, drain canned crabmeat,if using crab flavored fish, flake or chop. Remove stems from the mushrooms; discard stems. In a mixing bowl combine dry bread crumbs, sour cream, melted margarine or butter, green onion, sherry, mustard and hot pepper sauce. Fold in crabmeat. Fill mushrooms with crab mixture. Place filled mushrooms in a 15 x 10 x 1 inch baking pan sprayed with Pam or pour a little melted butter in bottom of pan. Cover and chill up to 24 hours. To serve Bake mushrooms in a 425 degree oven for 8 to 10 minutes or till heated through.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 12

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