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