Crab Stuffed Mushrooms
1 lb. crab meat
1/3 C. mayonnaise
2 T. milk
1 t. Worcestershire sauce
1 t. dry mustard
1/2 t. celery salt
1/4 t. pepper
1/8 t. paprika
pinch of ginger
2 T. cracker meal
24 fresh mushrooms, about 2 to 3 inches in diameter
1 C. mayonnaise
1/8 t. seafood seasoning
2 dashes liquid hot pepper
paprika for sprinkling
Remove cartilage from crab meat, being careful not to break crab lumps. Put crab
meat in large bowl and set aside.
In small bowl, mix mayonnaise, egg, milk, Worcestershire sauce, mustard, celery
salt, pepper, paprika and ginger. Pour sauce over crab meat and mix gently but
thoroughly. Carefully mix in cracker meal. Wash and remove stems from mushrooms.
Place mushrooms in a baking pan, stem side up and fill each mushroom with about
2 tablespoons of crab mixture. Place in a 375°F. oven for 10 to 12 minutes or
until crab meat mixture begins to brown.
Mix together 1 cup mayonnaise, egg, seafood seasoning and liquid hot pepper
sauce. Spread a generous amount of topping over each mushroom. Sprinkle with
paprika and bake in 375°F. oven until the topping becomes a light brown color,
about 5 to 7 minutes.