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

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