Crab-Stuffed Mushrooms

2 dozen large firm mushrooms
1 Tbsp minced onion
2 Tbsp butter
2 Tbsp shredded green onion
dash cayenne
1 Tbsp prepared mustard
3 Tbsp lemon juice
1 Tbsp Worcestershire
1 lb crab meat (or 2 cans crab meat)
1/4 c sherry (or use cooking sherry)
2 Tbsp flour
1/4 c cream

Rinse mushrooms; remove stems. Cook caps in salted boiling water (1 Tbsp salt to 1 quart water) 2-3 minutes.. Drain. Thinly slice tender part of stems; saute with minced onions in butter but do not brown. Add remaining ingredients, mixing thoroughly. Cook over low heat about 5 minutes. Pile the caps high with this mixture. Place in a buttered baking dish and bake in 450 oven for 15 minutes or until tops are delicately browned.

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