For
these crabmeat
stuffed
mushrooms,
backfin or canned crabmeat will work well. Also, finely
chopped cooked
shrimp make a good substitute. Serve as part of this appetizer
menu
Crabmeat Stuffed Mushrooms
2 cup crabmeat 2 tablespoon fine breadcrumbs 2 tablespoon shallots, minced 3 tablespoon Parmesan cheese, finely grated 1½ teaspoon salt 2½ tablespoons parsley, minced 24-30 large mushroom caps 2 eggs, beaten Hot sauce to taste softened butter Kosher salt Remove stems from mushroom caps and chop finely. In a bowl, mix crabmeat, breadcrumbs, shallots, cheese, salt, parsley and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Rub mushroom caps with butter and sprinkle lightly with salt. Stuff mixture into mushrooms. Bake at 300 degrees until stuffed mushrooms are tender, 20-25 minutes. Serve hot.
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