Crab-Stuffed Mushrooms Recipe
Ingredients
3 dozen large whole fresh mushrooms
1 71/2-ounce can crab meat, drained flaked, and cartilage removed
1 tablespoon snipped parsley
1 tablespoon chopped canned pimiento
1 teaspoon chopped capers
1/4 teaspoon dry mustard
1/2 cup mayonnaise or salad dressing
Directions
Wash and dry mushrooms.
With a sharp knife remove stems from mushrooms.
(Save stems for use in another recipe.) Combine crab meat, parsley, pimiento, and capers.
Blend dry mustard into mayonnaise; toss with crab mixture.
Fill each mushroom crown with about 2 tablespoons crab mixture.
Bake at 375° till hot, about 8 to 10 minutes.
With a sharp knife remove stems from mushrooms.
(Save stems for use in another recipe.) Combine crab meat, parsley, pimiento, and capers.
Blend dry mustard into mayonnaise; toss with crab mixture.
Fill each mushroom crown with about 2 tablespoons crab mixture.
Bake at 375° till hot, about 8 to 10 minutes.
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