Crab-Stuffed Portobellos
INGREDIENTS:
40 Bite-sized mushrooms
1 tb Butter
2 ts All-purpose flour
1/4 c Rich milk
1 tb Lemon juice
1 tb Mayonnaise
1/4 c Shredded Cheddar cheese
4 3/4 oz Crab; membrane removed
1 ts Crushed onion flakes
40 Bite-sized mushrooms
1 tb Butter
2 ts All-purpose flour
1/4 c Rich milk
1 tb Lemon juice
1 tb Mayonnaise
1/4 c Shredded Cheddar cheese
4 3/4 oz Crab; membrane removed
1 ts Crushed onion flakes
Remove mushroom stems, reserve for another purpose. Melt butter in saucepan. Stir in flour. Add milk, lemon juice and mayonnaise, stirring until it boils and thickens. Add cheese. Stir to melt. Stir in crab and onion. Fill mushroom caps. Bake in 400 F oven for 15-20 minutes, until heated through. Serve as a finger food or as a table appetizer.
EAT-L Digest 8 August 96