Crab Stuffed Mushrooms
1 Pound large mushrooms
6 Ounces crab meat
1 large egg — well beaten
1/4 Cup breadcrumbs
1/4 Cup tomato juice
1 Teaspoon lemon juice
1 Dash Tabasco
1 Teaspoon onion — finely chopped
2 Teaspoons celery — finely chopped
1/2 Teaspoon salt
1/2 Cup breadcrumbs
1/4 Cup butter — melted
Prepare mushroom caps:
• Set stems aside for another use.
• Mix together the crab meat, egg, 1/4 cup bread crumbs, tomato juice, lemon juice,
• Tabasco, onion, celery and salt.
• Fill mushroom caps with mixture.
• Toss the remaining 1/2 cup of bread crumbs with the melted butter and sprinkle over mushroom caps.
• Place caps on baking sheet - broil until golden and bubbly.
Crab Stuffed Mushrooms
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.