Serve this tasty appetizer and no one will even care about the main course. Our thanks to Barbara Cassara of Bluffton.
Photo by Carrie Miller
MAKES 24 OR 36
8 ounces fresh crab pieces, chopped fine
8 ounces spinach-artichoke dip (available in refrigerated deli or dairy cases)
4 ounces finely grated Parmesan, Romano or Asiago cheese
24 large or 36 medium button mushrooms, stems removed
Preheat oven to 350 degrees. In a medium bowl, combine crab, spinach-artichoke dip and cheese. Fill mushroom caps with crab mixture. Place filled mushrooms on a lipped cookie sheet (this will contain the water that will bake out of the mushrooms), and bake for 30 minutes. Serve warm.
BARBARA CASSARA, BLUFFTON