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Ingredients:
| 1/4 | cup | MAGNOLIA GOLD BUTTER SALTED |
| 1 | can (400 g) | mushrooms pieces and stems, drained |
| 2 | packs (200 g each) | frozen crabmeat, thawed |
| 1/4 | cup | white wine |
| 1 | bundle (30 g) | green onions, chopped |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 4 | pc | crab shells (optional) |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
Procedure:
1. Preheat oven to 180oC (350°F) or preheat an oven toaster on high setting for 10 minutes.
2. Melt butter in a non-stick pan and then sauté mushrooms until tender.
3. Add crabmeat and sauté for about 2 minutes.
4. Add wine and simmer for 3 minutes.
5. Add green onions and then season with salt and pepper. Adjust seasonings as needed.
6. Stuff crab shells with crabmeat mixture and then sprinkle with cheese on top.
7. Broil in the oven until cheese melts and browns slightly.
Makes 4 servings.
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