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Crab Stuffed Mushrooms
Lee Ann Shaw, Richmond, VA
Servings: 4
These may be prepared well ahead of time and
stored in refrigerator unbaked. Bake immediately before serving.
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Ingredients
1 pound fresh mushroom
4 ounces blue crabmeat
10 ounces saltine crackers, crumbled
2 tablespoons red onion, chopped
1 tablespoon egg
½ teaspoon horseradish
½ teaspoon Worcestershire sauce
1 teaspoon sea salt
¼ teaspoon fresh ground black pepper
½ teaspoon paprika
1 teaspoon dry mustard
1 dash Tabasco pepper sauce
1 tablespoon peanut oil |
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Cooking Method
Preheat
oven to 350º.
Wash mushrooms and remove stems, placing mushroom caps upside down on
a cookie sheet.
Thoroughly
mix remaining ingredients.
Bake for 15
minutes and serve. |
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