Crab Stuffed Mushrooms
|Fresh mushrooms||20 Large|
|Italian salad dressing||1 Cup (16 tbs) (Commercial)|
|Soft breadcrumbs||2⁄3 Cup (10.67 tbs), divided|
|Canned crabmeat||6 Ounce, drained, flaked (1 Can)|
|Eggs||2 , beaten|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
Clean mushrooms with damp paper towels.
Remove stems, and reserve for other uses.
Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours.
Combine 1/2 cup breadcrumbs and remaining ingredients; stir well.
Spooncrabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup breadcrumbs.
Place in a large baking dish; bake at 375° for 15 minutes.