MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Stuffed Mushrooms
Categories: Appetizers
Yield: 1 Batch

1 lb Large mushrooms (3 per
-person)
6 tb Butter; melted
1 tb All-purpose flour
1/2 c Milk
Salt and pepper; to taste
1/2 c Onions or scallions; very
-finely chopped
2 tb Green bell pepper; finely
-minced
2 tb Red bell pepper; finely
-minced
12 oz Crab meat; freshly steamed,
-not canned or frozen
1 tb Dry white wine
1 Egg yolk
Tabasco sauce; to taste
1/4 c Parmesan cheese
Extra butter; melted

Remove stems from mushrooms, finely chop them and set aside. Place
mushroom caps hollow side down in a buttered baking dish, brush them
with more melted butter and bake 10 minutes at 400°F. Remove from
dish and drain. Make white sauce of 1 tb butter, 1 tb flour, and 1/2
cup milk, (stir flour into butter in a small saucepan then add the
milk). Stir until thickened and add salt and pepper to taste. Set
aside.

Saute onions, mushroom stems, and peppers in 2 tb butter for about 5
minutes-do not brown. Add crab and wine and mix well. Add white
sauce, egg yolk, and Tabasco sauce. Cook gently until the mixture
holds together. Stuff mushrooms with the crab mixture. Sprinkle with
Parmesan cheese and drizzle with more melted butter.

Bake at 400°F for 20 minutes.

Recipe FROM: <https://web.archive.org/web/20170328104812/
http://recfoodcooking.org/sigs/Michael (Dog3)/
Crab Stuffed Mushrooms.html>

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