CRAB STUFFED MUSHROOMS
by Erin-Elizabeth Tavegia
20 to 24 lg. fresh mushrooms (1 lb.)
3/4 seasoned bread crumbs
1 (6 oz.) can crab meat (drained and flaked)
2 eggs, beaten
1/4 c. mayonnaise
1/4 c. minced onion
1 tsp. lemon juice
Shredded Mozzarella for topping
Clean mushrooms with damp paper towel. Remove stems and refrigerate 1 to 2 hours.
Combine 1/2 cup bread crumbs and remaining ingredients, stir well. Spoon crab meat mixture into mushroom caps and sprinkle with remaining bread crumbs. Top with Mozzarella if desired.
Place in a large baking dish and bake at 375 degrees for 15 minutes
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