Crab Stuffed Mushrooms
by dave

from New Jersey, USA

Crab Stuffed Mushrooms

12 extra lg or 24 lg mushrooms
1/4 cup finely minced green onion
5 Tbsp butter
1 tsp fresh squeezed lemon juice
1 cup dungeness crab meat
1/2 cup bread crumbs
1 egg, sligjhtly beaten

1/2 tsp dill weed
3/4 cup shredded cheddar cheese
1/4 cup dry white wine

Wipe mushrooms with damp cloth; remove the stems and finely chop. Saute stems and onion in 2 Tbsp butter till onion is limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed and 1/4 cup cheese. Melt remaining butter in 9x13 inch baking dish. Turn mushroom caps in butter to coat. Spoon filling into each cap. Place mushrooms in pan with filling side up. Before baking, sprinkle mushrooms with remaining cheese and pour wine over top into pan. Bake at 400 degrees for 15-20 minutes. Serve hot with lemon wedges.

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