|
Appetizers |
|
INGREDIENTS:
2 large eggs
1 cp mayonnaise
2 tbs fresh lemon juice
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1 pound lump crabmeat
1/4 cp dry Italian breadcrumbs
24 large mushrooms (each about 2" across), stems removed
2 tbs half and half
1 tsp old bay seasoning*
|
DIRECTIONS:
Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tbs
mayonnaise, 1 tbs lemon juice, dry mustard, Worcestershire
sauce, and 1/4 tsp salt in medium bowl; whisk to blend.
In another medium bowl, combine crabmeat and breadcrumbs. Pour egg
mixture over crab mixture and mix gently.
Stuff mushroom caps with crab mixture, mounding in center and
pressing gently to adhere. Arrange stuffed mushrooms in prepared
dish. (Can be made 1 day ahead. Cover and refrigerate.)
Position rack in center of oven and preheat to 375°F. Bake until
mushrooms begin to release juices, about 18 minutes.
Meanwhile, whisk remaining egg, 1 cp mayonnaise, 1 tbs
lemon juice, and half and half in small bowl.
Remove mushrooms from oven and drizzle each with sauce, then
sprinkle with crab boil seasoning. Bake until mushrooms are tender
and sauce thickens slightly, about 8 minutes. Serve hot.
Serves: 6 |
