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Stuffed Mushrooms with Crab Imperial
Ingredients:
20 large mushroom caps, stems removed
1/4 tsp. seafood seasoning
1/2 tsp. Worcestershire sauce
1 tsp. chopped parsley
1/4 c. mayonnaise
1 tsp. lemon juice
1 lb. backfin crab meat
20 large mushroom caps, stems removed
1/4 tsp. seafood seasoning
1/2 tsp. Worcestershire sauce
1 tsp. chopped parsley
1/4 c. mayonnaise
1 tsp. lemon juice
1 lb. backfin crab meat
Directions:
Place the mushrooms in a shallow casserole dish. In a medium bowl, gently mix remaining ingredients. Stuff each mushroom cap, forming a 1/2" mound above the mushroom. Sprinkle with paprika. Preheat oven to 425 and bake for 8 to 10 minutes or until tops are golden brown.
Makes 6-8 Servings
Prep Time: 10 min
Cook Time: 10 min
Place the mushrooms in a shallow casserole dish. In a medium bowl, gently mix remaining ingredients. Stuff each mushroom cap, forming a 1/2" mound above the mushroom. Sprinkle with paprika. Preheat oven to 425 and bake for 8 to 10 minutes or until tops are golden brown.
Makes 6-8 Servings
Prep Time: 10 min
Cook Time: 10 min