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Print this Recipe    Stuffed Mushrooms - Crab

Crab Stuffed Mushrooms
Servings: 12

12 large mushrooms or 24 medium
5 Tbsp butter
2 green onions, chopped fine
1 cup crab meat or minced shrimp
1 tsp lemon juice
1/2 cup fresh bread crumbs
1 Egg, slightly beaten
1/2 tsp dill weed
3/4 cup Parmesan cheese, divided
1/4 cup dry sherry
2 lemons, cut into wedges

Wipe mushrooms with a damp cloth; remove stems and scoop out inside
of each mushroom. Chop stems fine. Melt 2 Tbsp butter in saucepan;
add onion, cooking until limp. Remove from heat and stir in lemon
juice, crab, bread crumbs, egg, dill weed and 1/4 cup cheese. Melt
remaining butter in a 9x13-inch baking dish. Turn mushroom caps
in butter to coat. Spoon about 2 Tbsp of filler into each cap.
Place mushrooms in dish with the filling side up. Before baking,
sprinkle stuffed mushrooms with remaining cheese and pour sherry
over top. Bake in 400 degree oven for 15-20 minutes. Serve hot
with lemon wedges.

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