Stuffed Mushrooms With Crabmeat

Recipe Ingredients

12 teaspoons	60ml	Mushrooms (large)
1 tablespoon	15ml	Snipped fresh dill **
1		Vegetable soup mix
1		Hot pepper sauce
6 oz	170g	Frozen crab meat *
1/8 teaspoon	0.6ml	Pepper
1/2 cup	118ml	Sour cream or plain yogurt
2 tablespoons	30ml	Butter or margarine - melted
3 tablespoons	45ml	Plain dry bread crumbs

Recipe Instructions

** Substitution: 1 t Dried Dill Weed.

Preheat oven to 350F

Remove and finely chop mushroom stems.

In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yogurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.

On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.

Bake 15 minutes or until tender. Makes about 12 appetizers.

MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above.

Source:
Lois Ann Mouton

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