Recipe By : Southern Living Magazine, September 1981, p. 86
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Seafoods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 lg Fresh mushrooms (1 lb) -- up to
- 24
1 c Italian salad dressing
3/4 c Soft bread crumbs -- divided
6 1/1 oz Crabmeat -- drained/flaked
2 Eggs -- beaten
1/4 c Salad dressing or mayonnaise
1/4 c Onion -- minced
1 ts Lemon juice
Clean mushrooms with damp paper towels. Remove mushroom stems and
reserve for use in another recipe. Combine mushroom caps and Italian
salad dressing; cover and refrigerate 1 to 2 hours. Drain well.
Combine 1/2 cup of breadcrumbs and remaining ingredients; mix well.
Spoon crabmeat mixture into mushroom caps, and sprinkle with the
remaining bread crumbs. Place in an 8 inch square baking dish; bake
at 375 F for 15 minutes.
Yield: 24 Servings
Submitted to magazine by Mrs. H.S. Wright, Leesville, SC
