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Steps
1
Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
2
Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
3
In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
4
Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
380
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
17g
85%
Cholesterol
210mg
70%
Sodium
460mg
19%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Vegetable; 3 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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