*  Exported from  MasterCook  *

                          Crab-Stuffed Mushrooms

Recipe By     : Southern Living Magazine, September 1981, p. 86
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers                       Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      lg            Fresh mushrooms (1 lb) -- up to
                        - 24
   1      c             Italian salad dressing
     3/4  c             Soft bread crumbs -- divided
   6 1/1  oz            Crabmeat -- drained/flaked
   2                    Eggs -- beaten
     1/4  c             Salad dressing or mayonnaise
     1/4  c             Onion -- minced
   1      ts            Lemon juice

Clean mushrooms with damp paper towels. Remove mushroom stems and
reserve for use in another recipe. Combine mushroom caps and Italian
salad dressing; cover and refrigerate 1 to 2 hours. Drain well.
Combine 1/2 cup of breadcrumbs and remaining ingredients; mix well.
Spoon crabmeat mixture into mushroom caps, and sprinkle with the
remaining bread crumbs. Place in an 8 inch square baking dish; bake
at 375°F for 15 minutes.

Yield: 24 Servings

Submitted to magazine by Mrs. H.S. Wright, Leesville, SC


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