Chesapeake Bay Crab-Stuffed Mushrooms Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient
Interest Group

Ingredients

 Mushrooms24 Large
 Butter/Margarine3 Tablespoon
 Onion1 Small, finely chopped
 Stalk celery1 Large, finely chopped
 Crabmeat8 Ounce
 All purpose flour1 Tablespoon
 Salt1/2 Teaspoon
 1/4 tsp. coarsely ground black pepper
 Milk1 Cup (16 tbs)
 Dry sherry2 Tablespoon
 White bread slice2 , finely chopped
 Parsley2 Tablespoon, chopped
 Nonstick cooking spray

Directions

Remove stems from mushroom caps by gently wiggling and twisting stems.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2 x 10 1/2 inch jelly-roll pan.
Bake for 20 minutes.
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