Crab Stuffed Mushrooms

16 oz All Natural Special or Claw crabmeat
3 lbs large fresh mushrooms
1 cup milk
2 tbs butter or margarine
1 cup fresh cracker crumbs
1 tsp dry mustard
2 tbs minced onion
1/2 tsp salt
1 tsp prepared horseradish
1/2 tsp freshly ground black pepper
4 tbs butter or margarine, melted
Drain and flake crabmeat. Remove any shell. Clean mushrooms with paper towels. Remove stems. Combine milk and 2 tsp butter in small saucepan. Cook over low heat until butter melts, stirring frequently. Remove from heat, stir in crumbs, mustard, onion, salt, horseradish and pepper. Gently stir in crabmeat. Spoon mixture into mushroom caps. Place stuffed caps in lightly greased baking dish. Brush tops with melted butter and bake in a pre-heated 350F oven for 18-20 minutes or until thoroughly heated.

*Recipe submitted by the North Carolina State University Seafood Lab

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