| Stuffed Mushrooms with Crabmeat
12 large mushrooms
6 ounces of frozen Crab Meat *
3 tablespoons of plain dry bread crumbs
3 whole dashes of Hot Pepper Sauce
2 tablespoons of butter or margarine, melted
1 envelope of vegetable soup mix
1/2 cup of sour cream or plain yogurt
1 tablespoon of snipped Fresh Dill or 1 teaspoon of dried dill weed
1/8 teaspoon of pepper
*Crabmeat is to be thawed and squeezed dry. Preheat oven to 350ºF. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yogurt, 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 |
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