Sue Freeman 4-22-98
CRAB STUFFED MUSHROOMS
24 large mushrooms, stems removed
1 cup cooked, flaked crab
1 8oz. package cream cheese, softened
12 of the mushroom stems, finely chopped 1 teaspoon lemon juice
2 dashes worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
1/2 cup cheddar cheese, grated
2 tablespoons freshly grated parmesan cheese
Preheat oven to 450.
Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
Fill mushroom caps with the crab mixture and place in a large,lightly greased baking dish.
Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated and covered, overnight.)
Bake for 15-20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables.
Shrimp could be substituted for crab.
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