| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 12 |
|
Large Mushrooms |
| 6 |
oz |
Frozen Crab Meat * |
| 3 |
tb |
Plain Dry Bread Crumbs |
| 3 |
x |
Dashes Hot Pepper Sauce |
| 2 |
tb |
Butter Or Margarine, Melted |
| 1 |
|
Env. Vegetable Soup Mix |
| 1/2 |
c |
Sour Cream or Plain Yogurt |
| 1 |
tb |
Snipped Fresh Dill ** |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
* Crabmeat is to be thawed and squeezed dry.
** Substitution: 1 t Dried Dill Weed.
Preheat oven to 350 degrees F.
Remove and finely chop mushroom stems. In medium bowl, combine chopped
mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain
yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat
mixture, then brush with butter. Bake 15 minutes or until tender.
Makes about 12 appetizers.
MAKE AHEAD DIRECTIONS;
Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and
stuff as above. Cover and refrigerate. To serve, brush with butter then
bake as above.
From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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