| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Barb |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large mushrooms |
| 6 |
oz |
Crab meat |
| 1 |
|
Egg, well beaten |
| 1/4 |
c |
Breadcrumbs |
| 1/4 |
c |
Tomato juice |
| 1 |
ts |
Lemon juice |
| 1 |
ds |
Tabasco |
| 1 |
ts |
Onion, finely chopped |
| 2 |
ts |
Celery, finely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Breadcrumbs |
| 1/4 |
c |
Butter, melted |
INSTRUCTIONS
Prepare mushroom caps - set stems aside for another use. Mix together the
crab meat, egg, 1/4 cup bread crumbs, tomato juice, lemon juice, tabasco,
onion, celery and salt. Fill mushroom caps with mixture. Toss the remaining
1/2 cup of bread crumbs with the melted butter - sprinkle over mushroom
caps. Place caps on baking sheet - broil until golden and bubbly.
NOTES : MC formatted 1/24/97 by MsRooby@msn.com
Recipe by: Barb Bain, bain@mail.agt.net
Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@msn.com> on Jan 25,
97.
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