Crab Meat Puff Hors D'Oeuvres Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Green onions | 1 Cup (16 tbs), minced | |
| 1/2 cup each minced celery and red bell pepper | ||
| Mushrooms | 1 Cup (16 tbs), minced | |
| 5 ounces cooked fresh or thawed and drained frozen crab meat, flaked | ||
| 1 slice white bread, made into crumbs | ||
| Parsley | 2 Tablespoon, chopped | |
| 1 tablespoon plus 1 teaspoon reduced-calorie mayonnaise | ||
| Lemon juice | 1 Tablespoon | |
| 1 teaspoon each Worcestershire sauce and spicy brown mustard | ||
| 1/2 teaspoon each salt and white pepper | ||
| 24 puff shells | ||
Directions
In 10-inch nonstick skillet heat margarine until bubbly and hot; add scallions, celery, and red pepper and saute until vegetables are soft.
Add mushrooms and cook over medium heat until most of liquid has evaporated, about 5 minutes.
Transfer mixture to a bowl; add remaining ingredients except puff shells and mix thoroughly.
Using a sharp knife, slice off top of each puff shell and spoon an equal amount of filling (about 2 tablespoons) into each; replace tops and keep puffs warm until ready to serve.
Add mushrooms and cook over medium heat until most of liquid has evaporated, about 5 minutes.
Transfer mixture to a bowl; add remaining ingredients except puff shells and mix thoroughly.
Using a sharp knife, slice off top of each puff shell and spoon an equal amount of filling (about 2 tablespoons) into each; replace tops and keep puffs warm until ready to serve.
Chef
