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6 Large Mushroom Caps (gourmet size-about size of 1/2 cup measure)
1 slice Atkins multigrain bread (processed into soft bread crumbs)
1/4 cup Scallions, fine dice
3 Tablespoons Mayonaisse
1 can Crabmeat (4-6 oz. size) drained and flaked
1/4 teaspoon Old Bay Seasoning
2 Tablespoons Lemon juice, divided
1/4 cup Butter, melted
1/4 cup Swiss cheese, shredded
How To Prepare:
Preheat oven to 375* F. Wipe off mushroom caps. Remove stems and gills (if necessary) and discard. Roll caps in melted butter and place top down in baking dish, set aside.
In mixing bowl stir together crabmeat, breadcrumbs, scallions, Old Bay, 1 T. lemon juice and mayo. Spoon mixture into caps. Drizzle with any remaining butter.
Bake for 15 minutes. Remove from oven and sprinkle with swiss cheese. Bake for another 15 to 20 minutes. Sprinkle with 1 T. lemon juice and serve.
Number of Servings:
Carbs per serving - include all nutritional information if known: