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Crab Stuffed Mushrooms


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  • 3 dozen large whole mushrooms, stems removed*
  • 1 can (7 1/2 ounces) crabmeat, drained, cartilage removed, flaked
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon chopped pimiento
  • 1/4 teaspoon dry mustard
  • 1/2 cup mayonnaise


*If desired, chop and sauté the unused stems then freeze for another use.

Wash mushrooms well; dry thoroughly. Combine crabmeat, parsley, and pimiento. Stir together mayonnaise and dry mustard; gently stir into crab mixture. Fill each large 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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