Mushrooms Stuffed with Crab

By akselden

Ingredients

• 1 tsp plus 3 tbsp unsalted butter,
• divided
• 18 large white or cremini mushrooms, caps and stems separated, stems minced
• 2 tbsp minced celery
• 2 tbsp minced red onion
• 1 tbsp minced red bell pepper
• 1/2 lb. crab meat, cartilage removed, meat flaked
• 1 egg, lightly beaten
• 2 slices stale white bread, crusts removed, remainder crumbled
• 2 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/22 tsp Worcestershire Sauce
• 1/2 tsp salt
• 1/8 tsp dried thyme

Preparation

Step 1

Heat oven to 375°F. Rub inside of 9" x 13" baking pan with 1 tsp softened butter. In small skillet over ' medium heat melt 2 tbsp butter. Dip mushroom caps in melted butter and place in baking pan; set aside. Heat remaining butter in nonstick skillet over medium heat. Add minced mushroom stems, celery, red onion and red bell pepper. Cook until tender, about 6 minutes, then transfer to medium bowl. Add remaining ingredients and mix well. Fill caps with crab-vegetable stuffing. Bake uncovered 20 minutes, or until mushrooms are tender and stuffing is heated through. Serve hot.