Stuffed Mushrooms With Crabmeat

Recipe Ingredients

12 cups	2844ml	Mushrooms (large)
1		Vegetable soup mix
6 oz	170g	Frozen crab meat *
1/2 cup	118ml	Sour cream or plain yogurt
3 tablespoons	45ml	Plain dry bread crumbs
1 tablespoon	15ml	Snipped fresh dill **
1		Hot pepper sauce
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Butter or margarine - melted

Recipe Instructions

* Crabmeat is to be thawed and squeezed dry

** 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:
Carole Rock

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