Crab Stuffed Mushrooms

Another old standby from Dina's cherished collection of party food recipes. Crabmeat makes a great variation on the stuffed mushroom theme. Lemon and wine set off the delicate seafood flavor quite nicely. This is one of those dishes that looks and tastes like you slaved away for hours, but it's really quite simple to make.

Ingredients:

About 15 mushrooms

1 can of pasteurized crabmeat (or fresh if you have it, but who really has fresh crab lying around?)

3/4 cup breadcrumbs

1/2 cup mayonnaise

four scallions, finely diced

juice of one lemon

Tabasco sauce

Worchestershire sauce

white cooking wine

salt and pepper to taste

Instructions:

Start with the mushrooms. Wipe each one clean (you can bathe them in water if you're lazy but they say that ruins the continuity of the mushroom, aka they get mushy) and pop out the stem. Trim the ends of each stem and then chop the stems finely and place in a large mixing bowl. Add to this the crabmeat, breadcrumbs, mayo, diced scallions, lemon juice, salt and pepper and a few dashes each of the Tabasco and Worchestershire. Mix together well.

Preheat oven to 350 degrees.

Scoop out a spoonful of this mixture into each mushroom, then line a baking pan with all the mushrooms and set in a shallow bath of white wine. I agree, this makes no sense since we were so worried about getting the mushrooms wet earlier. They will turn out fine, I assure you.

Bake at 350 for about 20 minutes or until you've watched the wine bubble away for a good while and the crab filling has turned a nice golden color.

Serves: 6-8

Submitted by:

Dina Giolitto
http://wordfeeder.com

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