Crab Meat Puff Hors D'Oeuvres
|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|
|White pepper||1⁄2 Teaspoon|
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.