Deviled Crab Stuffed Mushrooms
- 1 pound backfin crabmeat
- 1 medium onion minced
- 3 tablespoons butter or margarine
- 1 can cheddar cheese soup
- 1 teaspoon dry mustard
- 1 tablespoon parsley flakes
- 12 teaspoons nutmeg
- 1 egg beaten
- 30 medium mushroom caps
- Bread crumbs
Break up crabmeat into chunks and set aside.
Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat.
Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres.
This recipe yields ?? servings.