"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crab Stuffed Mushrooms Recipe

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This recipe for Crab Stuffed Mushrooms, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 fresh mushrooms (The bigger the better) washed with stems removed. Let dry on paper towels.
Chop stems
1/2 Cup of crab meat
1 Tbl. Butter
1/4 Cup finely chopped celery
2 Tbl. Mayonnaise
1 teas. Lemon Juice (fresh is better)
1/2 teas. Horseradish or two cloves of garlic
Salt to taste
2 Tbl. Buttered fine bread crumbs (butter thin bread slice, toast under broil for a few minutes until browned and dry) or use commercial crumbs.

Directions:
Directions:
Finely chop all ingredients except mushroom caps and bread crumbs and combine together with mayonnaise and lemon juice. Stuff mushroom caps. Place in greased shallow baking dish. Sprinkle with bread crumbs. Bake covered at 350 for 10 minutes. Remove cover and bake 20 to 30 minutes longer until mushrooms are cooked through. Serve hot. You can broil the mushrooms under the broiler for a few minutes to toast lightly if you like.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Easy to make, but everyone will think you are a gourmet cook!

 

 

 

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