CRAB STUFFED MUSHROOMS

By margiekyle

Ingredients

• ∙ 1 pound package of fresh mushrooms (look for big caps)
• ∙ 1 8 ounce package of cream cheese
• ∙ green onion
• ∙ 1 can white crab meat
• ∙ soy sauce
• BATTER
• ∙ Approximately 2 cups flour
• ∙ 1 egg
• ∙ milk
• ∙ salt and pepper

Preparation

Step 1

Remove stems from mushrooms. Wash caps and allow to dry. (Use stems chopped in other recipes.) Chop one to two green onions and mix with softened cream cheese, drained crabmeat and a few dashes of soy sauce. When mixed well, fill mushroom caps (can be “overflowing”) and refrigerate at least one hour or until ready to fry.

BATTER

Add beaten egg, salt and pepper to flour; add enough milk to make a batter with the consistency of pancake batter.

Dip the cold mushrooms into the batter and deep fry in grease at 375* until golden brown. Remove from grease with slotted spoon and set on plate lined with paper towels. Then place in (of course) a basket to serve.