Ingredients
- 2 lbs. lg. mushrooms (about 16)
- butter
- 2 tbsp. flour
- 1 1/2 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 c. lowfat milk
- 1 (7 1/2 ounce.) can Alaska King crab, liquid removed
- 2 egg yolks, beaten
- 2 tbsp. minced parsley
- Lemon juice
- 1/4 c. grated Parmesan cheese
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Seafood Stuffed Mushrooms
Servings: 4
Directions
- About 30 min before serving: Remove stems from mushrooms; chop stems. In medium skillet over medium heat in 3 Tbsp. melted butter, cook stems till tender; stir in flour, mustard, Worcestershire, salt, and pepper. Add in lowfat milk and cook, stirring, till thickened. Remove from heat; stir in crab, egg yolks, parsley, and 1 tsp. lemon juice.
- Preheat oven to 425 degrees. In large skillet over medium heat in 1/4 c. melted butter, cook mushroom caps 5 min; fill with crab mix. Sprinkle with cheese; place in shallow baking pan. Bake 12 min or possibly till warm. Sprinkle with more lemon juice, if you like. Serve with forks on small plates. Makes about 16 appetizers.
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