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Seafood Stuffed Mushrooms Recipe

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This recipe for Seafood Stuffed Mushrooms, by , is from From Joyce, With Love , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 lb large mushrooms (about 16)
butter or margarine
2 tbsp all-purpose flour
1 1/2 tsp dry mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
3/4 c. milk
1 73/4 or 8 oz can King Crab, drained
2 egg yolks, beaten
2 tbsp, chopped parsley
1 tsp lemon juice
1/4 c. grated Parmesan cheese

*About 30 minutes before serving.

Preheat oven 425

Remove stems from mushrooms; chop stems. In medium skillet over medium heat, in 3 tbsp heated butter or margarine, cook stems until tender. Stir in flour, mustard, Worcestershire, salt and pepper. Add milk and cook, stirring until thickened.

Remove from heat;stir in crab, yolks, parsley and lemon juice. In large skilled over medium heat, in 1/ 4 c. melted butter or margarine, cook mushroom caps 5 minutes; fill with crab mixture; sprinkle with cheese and place in shallow baking pan. Bake 12 minutes or until hot. Sprinkle with additional lemon juice if you like.

Number Of Servings:
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