Mushrooms Stuffed With Crabmeat Recipe
Ingredients
| 16 large mushroom caps | ||
| Butter | 1/3 Cup (16 tbs), melted | |
| Crabmeat | 1 1/2 Cup (16 tbs), flaked | |
| 2 eggs, lightly beaten | ||
| 1/2 cup finely chopped green onions | ||
| Soft bread crumbs | 1/2 Cup (16 tbs), divided | |
| Mayonnaise | 3 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Butter | 2 Tablespoon, chilled | |
Directions
Preheat the oven to 375°F.
Grease a large baking dish.
Dip the mushroom caps into the melted butter, then place them, rounded side down, in the prepared dish.
Combine the crabmeat, eggs, green onions, 1/4 cup of the bread crumbs, the mayonnaise and lemon juice in a medium-sized bowl and blend thoroughly.
Fill the mushroom caps with this mixture.
Sprinkle with the remaining 1/4 cup bread crumbs and dot with the chilled butter.
Bake for 15 minutes or until the crumbs on top are golden brown.
Grease a large baking dish.
Dip the mushroom caps into the melted butter, then place them, rounded side down, in the prepared dish.
Combine the crabmeat, eggs, green onions, 1/4 cup of the bread crumbs, the mayonnaise and lemon juice in a medium-sized bowl and blend thoroughly.
Fill the mushroom caps with this mixture.
Sprinkle with the remaining 1/4 cup bread crumbs and dot with the chilled butter.
Bake for 15 minutes or until the crumbs on top are golden brown.
Chef
