Crab-Stuffed Mushrooms 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Crab-Stuffed Mushrooms cont. 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. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Crab-Stuffed Mushrooms Yield: 4 dozen. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008