| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish &, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | c | Cooked; flaked crab |
| 1 | pk | (8 oz) cream cheese; softened |
| 1 | ts | Lemon juice |
| 2 | ds | Worcestershire sauce |
| 1/4 | ts | Basil |
| 1/4 | ts | Garlic powder |
| 2 | Green onions; minced | |
| 1/8 | ts | Lemon pepper |
| 24 | lg | Mushrooms |
| 1/2 | c | Cheddar cheese; grated |
| 2 | tb | Freshly grated parmesan cheese |
INSTRUCTIONS
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, covered, overnight. ) Bake at 450 F 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. Posted to recipelu-digest Volume 01 Number 270 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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