Crab-Stuffed Mushrooms
Taste of Home's Holiday & Celebrations Cookbook
When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
Ingredients:
- 3 tablespoons butter, divided
- 1 tablespoon 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:
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. Remove from the heat; cool to room temperature. Stir in mayonnaise, lemon juice, salt and pepper; set aside.
Remove and chop the mushroom stems; set caps aside. In a skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to the sauce. Stuff 1 tablespoonful into each mushroom cap. Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender. Yield: 4 dozen.