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Ingredients:
- 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
Preparation:
*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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