Chesapeake Bay Crab-Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 24 Large | |
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Stalk celery | 1 Large, finely chopped | |
| Crabmeat | 8 Ounce | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 tsp. coarsely ground black pepper | ||
| Milk | 1 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| White bread slice | 2 , finely chopped | |
| Parsley | 2 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.
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.
Chef
