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Crab Stuffed Mushrooms

12 large or 18 medium mushrooms
2 Tbsp oil
6oz package frozen crabmeat, thawed and drained or use fresh
1 egg, lightly beaten
2 Tbsp. mayonnaise
2 Tbsp. finely chopped onion
1 tsp. lemon juice
1/2 cup soft breadcrumbs, divided equally
2 Tbsp. butter or margarine, melted.

Gently rinse mushrooms, and pat dry. Remove stems. Brush caps
with salad oil, and place upright in a buttered baking dish.
Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4
cup breadcrumbs. Stuff the caps with the mixture. Combine the
remaining 1/4 cup breadcrumbs with the melted butter. Sprinkle
over crab mixture. Bake at 375 for 15 minutes. They should be
a golden brown on the breadcrumb/butter topping. Serve immediately.

Yield: 6 servings

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