Crab Stuffed Mushrooms

• 18 mushrooms medium sized, stems removed
• 3 tablespoons mayonnaise organic
• 3 tablespoons organic sour cream
• 6 tablespoons shredded Parmesan cheese
• 1 teaspoon chopped garlic finely
• 6 1/2 ounces crab meat or 1 c. fresh crab meat, rinsed and drained well
• 2 Tabasco
• black pepper to taste
• green onions Garnish:

1. Wash the mushroom, remove the stems. Set caps aside on a paper towel to dry.
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. 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. 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. Garnish with green onions.

mushrooms, mayonnaise, sour cream, parmesan cheese, garlic, crab meat, tabasco, black pepper, green onions

Taken from www.yummly.com/recipe/Crab-Stuffed-Mushrooms-1200212 (may not work)