50+ Friends Club Cookbook -- Appetizers and Snacks -- Crab-Stuffed Mushrooms

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Crab-Stuffed Mushrooms

From the Kitchen of: Pepper
Source: Alaska Seafood Marketing Institute

1	C	Cooked flaked crab
8	oz	Cream cheese -- softened
1	tsp	Lemon juice
2	dashes	Worcestershire sauce
1/4	tsp	Basil
1/4	tsp	Garlic powder
2		Green onions -- minced
1/8	tsp	Lemon pepper
24	lg	Mushrooms
1/2	C	Cheddar cheese -- grated
2	tbsp	Freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
Bake at 450 degrees F for 15-20 minutes and serve warm.
Serves: 24
Per Serving (excluding unknown items): 48 Calories; 4g Fat (75.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.