Mushrooms with Crab

By Yankee Magazine

Mar 10 2008

These mushrooms with crab make fine finger food for a cocktail party. This can be prepared ahead of time and popped under the broiler at the last minute. –Edencroft Manor, Littleton, New Hampshire


Makes 50 mushroom caps.


22 ounces crabmeat (Snow)
14 teaspoon Tabasco sauce
1 tablespoon lemon juice
4 ounces mayonnaise
8 ounces bread crumbs
50 mushroom caps
1/2 to 3/4 pound clarified butter


Combine crabmeat, Tabasco sauce, and lemon juice and mix in bowl. Evenly incorporate mayonnaise into mixture. Add bread crumbs to desired consistency. Mixture should be moist and full of crabmeat. Mound mixture into mushroom caps, top with butter, and broil to brown. Serve on platter.