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Crab Meat Puff Hors D'Oeuvres

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  Margarine 2 Teaspoon
  Minced red bell pepper 1⁄2 Cup (8 tbs)
  Minced green onions 1 Cup (16 tbs) (Or Scallions)
  Minced celery 1⁄2 Cup (8 tbs)
  Minced mushrooms 1 Cup (16 tbs)
  Frozen crab meat 5 Ounce, thawed, drained and flaked or cooked fresh
  White bread slice 1 (Made Into Crumbs)
  Chopped fresh parsley 2 Tablespoon
  Reduced calorie mayonnaise 1 1⁄2 Tablespoon
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Spicy brown mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Puff shells 24

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Crab Meat Puff Hors D'Oeuvres Recipe