CRAB STUFFED MUSHROOMS III

CRAB STUFFED MUSHROOMS III


60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 Tbsp. sour cream
½ cup cream cheese, softened
2 Tbsp. dry breadcrumbs
1 tsp. lemon juice
1/8 tsp. garlic powder
¼ tsp. salt
¾ cup crabmeat
2 Tbsp. paprika


1. Preheat oven to 350^.

2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.

3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.

4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.

5. Fill the mushroom caps with blended mixture. Top each cap with a dash of paprika.

6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.

Yield: 20 servings.