Updated Monday, March 10th, 2008
Yield: Makes 50 mushroom caps.
These mushrooms with crab make fine finger food for a cocktail party. This can be prepared ahead of time and popped under the broiler at the last minute. --Edencroft Manor, Littleton, New Hampshire
Combine crabmeat, Tabasco sauce, and lemon juice and mix in bowl. Evenly incorporate mayonnaise into mixture. Add bread crumbs to desired consistency. Mixture should be moist and full of crabmeat. Mound mixture into mushroom caps, top with butter, and broil to brown. Serve on platter.
In this issue: Summer Off the Beaten Path
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