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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