Ingredients
-
12
-
2
-
1
-
1
-
2
-
2
-
1
-
1/2
-
2
-
-
-
-
-
-
Directions
Crab-Stuffed Mushroom Bake, This recipe came from Southern Living Magazine years ago make copies of it to take with you wherever you serve it! They will ask for it, I made these around Christmas last year My husband (who never requests anything) asked if I would be making these for Thanksgiving!Definetly a keeper! (the husband and the recipe!)btw added grated Parm to mine too , These were okay, I have had tastier ones in the restaurant before so I’ll keep looking for this recipe
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Steps
|
1
Done
|
Gently Rinse Mushrooms, and Pat Dry. |
|
2
Done
|
Remove Stems. |
|
3
Done
|
Brush Caps With Salad Oil, and Place Upright in a Buttered Baking Dish. |
|
4
Done
|
Combine the Egg, Crab, Mayonnaise, Onion, and Lemon Juice With 1/4 Cup Breadcrumbs. |
|
5
Done
|
Stuff the Caps With the Mixture. Combine the Remaining 1/4 Cup Breadcrumbs With the Melted Butter. |
|
6
Done
|
Sprinkle Over Crab Mixture. Bake at 375 For 15 Minutes. |
|
7
Done
|
They Should Be a Golden Brown on the Breadcrumb/Butter Topping. |
|
8
Done
|
Serve Immediately. |
|
9
Done
|
Also, Caution When They Are Served. |
|
10
Done
|
There Will Be Juice in the Cap Under the Mixture Which Will Be Very Hot. |
