Crab Stuffed Mushrooms

1. 1

   Wash the mushroom, remove the stems. Set caps aside on a paper towel to dry.

2. 2

   In small bowl, combine mayonnaise, sour cream, Parmesan cheese and garlic. Fold in the crab meat. Add Tabasco and black pepper to taste.

3. 3

   Spoon heaping teaspoons full of crab filling in mushroom caps. Arrange mushroom caps (crab side up) in the bottom of a 4-quart slow cooker.

4. 4

   Cover and cook on high for about 2 hours. Reduce heat to low and serve the crab-stuffed mushrooms from the slow cooker if desired.

5. 5

   Garnish with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.