Recipe
- ½ pound backfin crabmeat
- 1 ½ pounds large fresh mushrooms
- ½ cup light cream
- 1 tablespoon butter
- ½ cup fresh cracker crumbs
- 1 teaspoon dry mustard
- 1 tablespoon minced onion
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon salt
- ½ teaspoon prepared horseradish
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
Preheat the oven to 350°F.
Remove any shell or cartilage from crabmeat. Remove stems and clean mushrooms with damp paper towel.
Combine milk and 1 tablespoon butter in small saucepan. Cook over low heat until butter melts, stirring frequently. Remove from heat. Stir in crumbs, mustard, onion, salt, horseradish and pepper. Gently stir in crabmeat.
Spoon mixture into mushroom caps. Place in lightly greased baking dish. Brush tops with melted butter. Bake for 10 to 20 minutes or until thoroughly heated.
Note: You can substitute chopped, cooked shrimp for the crabmeat.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
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