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Stuffed Mushrooms with Crabmeat


Yield: 4 servings

12 each Large mushrooms
1 each Env. vegetable soup mix
6 oz Frozen crab meat *
1/2 cup Sour cream or plain yogurt
3 tablespoon Plain dry bread crumbs
1 tablespoon Snipped fresh dill **
3 Dashes hot pepper sauce
1/8 tsp Pepper
2 tablespoon Butter or margarine, melted

** Substitution: 1 tsp 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.




STACKS, The Art of Vertical Food

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