Title: Stuffed Mushrooms with Crabmeat
Categories: Appetizer Seafood
Yield: 4 Servings
| 12 | lg | Mushrooms |
| 1 | | Env. Vegetable Soup Mix |
| 6 | oz | Frozen Crab Meat * |
| 1/2 | c | Sour Cream Or Plain Yogurt |
| 3 | tb | Plain Dry Bread Crumbs |
| 1 | tb | Snipped Fresh Dill ** |
| 3 | ds | Hot Pepper Sauce |
| 1/8 | ts | Pepper |
| 2 | tb | Butter Or Margarine, Melted |
* Crabmeat should be thawed and separated. ** Substitution: 1 t dried
dill weed.
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Preheat oven to 350øF. Remove and finely chop mushroom stems. In medium
bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat,
sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and
pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps;
stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or
until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms
can be partially prepared up to 1 day ahead. Simply prepare and stuff as
above. Cover and refrigerate. To serve, brush with butter then bake as
above.