*  Exported from  MasterCook  *
 
                           Crab-Stuffed Mushrooms
 
 Recipe By     : Southern Living Magazine, September 1981, p. 86
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers & Hors d'Oeuvres      Southern Living
                 Seafoods
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      large         fresh mushrooms -- about 1 pound, up
                         -- to 24
    1      cup           italian salad dressing
      3/4  cup           soft bread crumbs -- divided
    1      6 1/2 ounces  crabmeat -- drained/flaked
    2                    eggs -- beaten
      1/4  cup           salad dressing or mayonnaise
      1/4  cup           minced onion
    1      teaspoon      lemon juice
 
 Clean mushrooms with damp paper towels. Remove mushroom stems and reserve for u
 se in another recipe. Combine mushroom caps and Italian salad dressing; cover a
 nd refrigerate 1-2 hours. Drain well. Combine 1/2 cup of breadcrumbs and remain
 ing ingredients; mix well. Spoon crabmeat mixture into mushroom caps, and sprin
 kle with the remaining bread crumbs. Place in an 8 inch square baking dish; bak
 e at 375 F. for 15 minutes. Yield: about 2 dozen appetizer servings. Submitted 
 to magazine by Mrs.H.S . Wright, Leesville, South Carolina
 
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