Crab-Stuffed Mushrooms
	
	20          large fresh mushrooms (about 1 pound)
	1 cup       commercial Italian salad dressing
	3/4 cup     soft breadcrumbs, divided
	1 (6-ounce) can crabmeat, drained and flaked
	2           eggs, beaten
	1/4 cup     mayonnaise
	1/4 cup     minced onion
	1 tsp       lemon juice
	
	
	
	Clean mushrooms with damp paper towels.  Remove stems, and reserve for other 
	uses. Combine mushroom caps and Italian dressing; cover and refrigerate 
	1 to 2 hours.  Drain well.
	
	Combine 1/2 cup breadcrumbs and remaining ingredients; stir well.  Spoon 
	crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup 
	breadcrumbs.
	
	CONVENTIONAL DIRECTIONS: Place in an large baking dish; bake at 375 degrees 
	                         for 15 minutes.
	
	MICROWAVE DIRECTIONS:    Arrange 10 to 12 stuffed mushrooms at a time on a 
	                         glass pizza plate.  Microwave at HIGH for 2 to 4 
	                         minutes or until hot.


	
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