Crab-Stuffed Mushrooms

* Exported from MasterCook *

Crab-Stuffed Mushrooms

Recipe By : Southern Living Magazine, September 1981, p. 86
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers & Hors d'Oeuvres Southern Living
Seafoods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 large fresh mushrooms -- about 1 pound, up
-- to 24
1 cup italian salad dressing
3/4 cup soft bread crumbs -- divided
1 6 1/2 ounces crabmeat -- drained/flaked
2 eggs -- beaten
1/4 cup salad dressing or mayonnaise
1/4 cup minced onion
1 teaspoon lemon juice

Clean mushrooms with damp paper towels. Remove mushroom stems and reserve for u
se in another recipe. Combine mushroom caps and Italian salad dressing; cover a
nd refrigerate 1-2 hours. Drain well. Combine 1/2 cup of breadcrumbs and remain
ing ingredients; mix well. Spoon crabmeat mixture into mushroom caps, and sprin
kle with the remaining bread crumbs. Place in an 8 inch square baking dish; bak
e at 375 F. for 15 minutes. Yield: about 2 dozen appetizer servings. Submitted
to magazine by Mrs.H.S . Wright, Leesville, South Carolina

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