Crab Meat Stuffed Mushrooms
Ingredients
| 1 lb backfin crabmeat | ||
| 1/3 cup mayonnaise | ||
| 1 egg | ||
| 2 tbs milk | ||
| 1 tsp worcestershire sauce | ||
| 1 tsp dry mustard | ||
| 1/2 tsp celery salt | ||
| 1/ tsp black pepper | ||
| 1/8 tsp paprika | ||
| pinch dry ginger | ||
| 2 tbs cracker meal | ||
| 24 large button mushrooms, stems removed, and hulled | ||
| 1 cup mayonnaise | ||
| 1 egg | ||
| 1/8 tsp old bay seasoning | ||
| 2 dashes hot pepper sauce | ||
| paprika for sprinkling |
- Remove cartilage from crab meat, being careful not to break up lumps. Place crab meat in a large bowl and set aside.
- In a small bowl mix mayonnaise, egg, milk, Worcestershire sauce, mustard, celery salt, black pepper, paprika and ginger.
- Pour sauce over crabmeat and mix gently.
- Carefully mix in the cracker meal.
- Wash and remove the stems from the mushrooms.
- Place mushrooms in a baking pan stem side up and fill each mushroom with about 2 tbs of the crab mixture.
- Place in a 375 degree preheated oven for 10-12 minutes or until crabmeat mixture begins to brown.
- Mix together 1 cup mayonnaise, egg, old bay and hot pepper sauce.
- Spread a generous amount of topping over each mushroom, then sprinkle with paprika and bake in a preheated 375 degree oven until the topping becomes light brown in color, about 5-7 minutes.
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