Crab Stuffed Mushroom Caps Recipe
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Summary
Ingredients
About 6 pounds large fresh mushrooms
3 cups finely chopped onion
1/2 cup butter or margarine
2 pounds fresh crabmeat, drained and flaked Juice of 2 lemons
1/2 cup chopped fresh parsley
1/4 cup capers
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 cup mayonnaise
3/4 cup dry sherry Grated Parmesan cheese
1 to 1 1/2 cups butter or margarine, melted
Directions
Clean mushrooms with damp paper towels.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350° for 20 minutes.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350° for 20 minutes.
