These are for my cyberpal Kay, who repeatedly begged me to come up with a low-carb recipe for crab puffs. I tried and tried, but all my attempts were relatively pathetic. So I made crab-stuffed mushrooms instead, and they were a big hit.

Yield: 25 to 30 mushrooms, each with 1 gram of carbohydrates, a trace of fiber and 3 grams of protein.

INGREDIENTS 

• 1 pound fresh mushrooms
• 1 can (6 1/2 ounces) flaked crab
• 2 ounces cream cheese
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 10 to 12 scallions, including the crisp part of the green shoot, finely sliced
• Dash of Tabasco
• 1/4 teaspoon pepper

INSTRUCTIONS 

1. Preheat the oven to 325°F.
2. Wipe the mushrooms clean with a damp cloth, and remove their stems.
3. In a good-size bowl, combine the crab, cream cheese, mayonnaise, Parmesan, scallions, Tabasco, and pepper well.
4. Spoon the mixture into the mushroom caps.
5. Arrange the mushrooms in a large, flat roasting pan.
6. Bake for 45 minutes to 1 hour, or until the mushrooms are done through.
7. Serve hot (although folks will still scarf ’em down after they cool off).