Crab-Stuffed Mushrooms(Makes 4 Servings, 4 Mushrooms Each)

• 1 Tbsp. plus 1 tsp. margarine
• 1/4 c. chopped scallions (green onions)
• 1 garlic clove, minced
• 5 oz. thawed and well-drained frozen crabmeat
• 2 Tbsp. dry vermouth
• 1 Tbsp. lemon juice
• 2 oz. round buttery crackers, made into fine crumbs
• 3 Tbsp. sour cream
• dash of pepper
• 16 large mushroom caps
• 1 oz. Monterey Jack cheese, shredded

1. Preheat oven to 450u0b0.
2. In 12-inch nonstick skillet, melt margarine; add scallions and garlic.
3. Saute over medium-high heat until softened, about 1 minute.
4. Add crabmeat, vermouth and lemon juice; cook until crabmeat is heated through, 2 to 3 minutes. Transfer to medium mixing bowl; add remaining ingredients except mushroom caps and cheese.
5. Mix well until thoroughly combined.

margarine, scallions, garlic, frozen crabmeat, lemon juice, buttery crackers, sour cream, pepper, mushroom caps, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540614 (may not work)