crab stuffed mushroom caps
- Categories
- Appetizers
- Barb
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Large mushrooms |
| 6 ounces | Crab meat |
| 1 | Egg, well beaten |
| ¼ cup | Breadcrumbs |
| ¼ cup | Tomato juice |
| 1 teaspoon | Lemon juice |
| 1 dash | Tabasco |
| 1 teaspoon | Onion, finely chopped |
| 2 teaspoons | Celery, finely chopped |
| ½ teaspoon | Salt |
| ½ cup | Breadcrumbs |
| ¼ cup | Butter, melted |
Prepare mushroom caps - set stems aside for another use. Mix together the crab meat, egg, ¼ cup bread crumbs, tomato juice, lemon juice, tabasco, onion, celery and salt. Fill mushroom caps with mixture. Toss the remaining ½ cup of bread crumbs with the melted butter - sprinkle over mushroom caps. Place caps on baking sheet - broil until golden and bubbly.
NOTES : MC formatted 1/24/97 by MsRooby@...
Recipe by: Barb Bain, bain@...
Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@...> on Jan 25, 97.
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