Favorite Crab-Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer! Ingredients:
3 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup milk |
2 slices bread, crusts removed and cubed |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon dried minced onion |
1/2 cup mayonnaise |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
48 whole medium mushrooms |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
paprika |
Directions:
1. In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion.
2. Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside.
3. In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap.
4. Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender. Yield: 4 dozen.
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