 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This is an easy, crowd-pleasing appetizer. Beautiful presentation and the creamy crab and horseradish work well with the spicy red pepper and crunchy water chestnuts. Ingredients:
1 (4 1/2 ounce) can imitation crabmeat |
1 tablespoon horseradish cream |
1/2 cup panko breadcrumbs |
2 tablespoons green onions, diced |
1 tablespoon red pepper flakes |
3 tablespoons water chestnuts, chopped fine |
1/4 cup dried mango |
2 tablespoons cilantro, chopped fine |
nonstick cooking spray |
1 (12 ounce) package mushrooms (baby portabella) |
Directions:
1. Clean off the mushrooms with a damp paper towel. Cut off stems and hollow out. Dry off.
2. Spray each mushroom with non-stick spray and put on cookie sheet.
3. In a bowl, mix crab, horseradish, green onions yogurt and panko .
4. Place dried mango in 1 C warm water to rehydrate; drain and chop finely. Add to crab mixture.
5. Spoon about 1 T into each mushroom. Bake at 350°F Bake until mushrooms are golden brown about 15-20 minutes. Sprinkle with red pepper flakes and cilantro.
|
|