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PREPARATION:Wash mushrooms well; dry and remove stems with a sharp knife. Combine crab, parsley, and pimiento. Stir together mayonnaise and dry mustard; gently stir into crab mixture. Fill each mushroom cap with about 2 tablespoons of crab mixture. Bake at 375° for 8 to 10 minutes, or until hot. Makes 36 crab stuffed mushrooms.
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