----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Stuffed Mushrooms With Crabmeat
  Categories: appetizers
       Yield: 4 servings
 
      12 ea large mushrooms
       6 oz frozen crab meat *
       3 tb plain dry bread crumbs
       3    dashes hot pepper sauce
       2 tb butter or margarine, melted
       1 ea env. vegetable soup mix
     1/2 c  sour cream or plain yogurt
       1 tb snipped fresh dill **
     1/8 ts pepper
 
   *  Crabmeat is to be thawed and squeezed dry.
   **  Substitution: 1 t Dried Dill Weed.
   Preheat oven to 350 degrees F.
   Remove and finely chop mushroom stems.  In medium bowl, combine
   chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour
   cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and
   pepper.  Set aside.
 
   On lightly greased baking sheet, arrange mushroom caps; stuff with
   crabmeat mixture, then brush with butter.  Bake 15 minutes or until
   tender.
 
   Makes about 12 appetizers.
   MAKE AHEAD DIRECTIONS;
 
   Mushrooms can be partially prepared up to 1 day ahead.  Simply
   prepare and stuff as above.  Cover and refrigerate.  To serve, brush
   with butter then bake as above.
 
 
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