Crab stuffed mushrooms 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | Mushrooms (1 1/2\" diam) | |
| 8 | ounces | Fresh crab meat |
| ½ | cup | Mayonnaise |
| ¼ | cup | Chopped mild onion |
| ⅔ | cup | Fontina-style cheese, grated |
| Worcestershire sauce | ||
| Tabasco sauce | ||
| ½ | cup | Butter |
| 32 | smalls | Strips pimento |
Directions
Pick through the crabmeat and remove any bits of shell. Melt the butter. Remove the stems from the mushrooms; clean and chop coarsely.
Dip the mushroom caps in the butter and set them aside on a broiler pan. Combine the chopped stems and the remaining butter and cook over medium heat until the liquid from the mushrooms evaporates, about 5 minutes. Combine the crab with the mayonnaise, onion, and cheese. Add a few drops each Worcestershire sauce and Tabasco. Stuff the mushroom caps evenly with the crab mixture and sprinkle them with the cooked mushroom stem pieces. Place a strip of pimento on each. Place the broiler rack on the top shelf of a preheated oven and broil mushrooms for 3 to 5 minutes, until filling is hot and bubbling. Serve immediately.
From Earl Shelsby
Submitted By HELEN PEAGRAM On 12-20-95