Crab-Stuffed Mushrooms


1/2 cup King crab meat, chopped
1/4 cup finely crushed Ritz cracker crumbs
1 teaspoon grated Parmesan cheese
2 to 4 tablespoons melted butter
2 drops Tabasco sauce
2 drops Worcestershire sauce
15 to 20 jumbo mushroom caps
1 cup Mornay Sauce (recipe follows)
1/4 pound Gruyere cheese, sliced thin


Combine crabmeat, cracker crumbs, and Parmesan cheese in bowl and mix well. Combine melted butter, Tabasco, and Worcestershire, stir to blend, and add to crab mixture - bit by bit until stuffing is moist and binds together.

Place mushrooms in lightly greased casserole. Divide stuffing evenly among caps. Cover all caps with Mornay Sauce. Bake at 375 degrees F for 20 minutes, top with sliced Gruyere cheese, and continue baking until cheese is melted and golden brown.

Mornay Sauce


Makes approximately 15-20 jumbo mushroom caps


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