Shelly's Recipe

CRAB-STUFFED MUSHROOMS IV

Category: Stuffed Mushrooms

1 tbsp plus 1 tsp of butter
1/4 cup chopped scallions (green onions)
1 clove garlic (minced)
5 oz thawed and well-drained crabmeat
2 tbsp dry vermouth
1 tbsp lemon juice
2 oz buttery crackers, ground
dash of pepper
3 tbsp sour cream
16 Large Mushroom Caps
1 oz shredded Monterey Jack cheese

Preheat oven to 450. In a 12 inch skillet melt the butter; add scallions and garlic sauteeing for 1 minute. Add Crabmeat, vermouth, and lemon juice and cook until crabmeat is heated through. (2-3 min)

Transfer to a medium mixing bowl; add remaining ingredients except mushroom caps and cheese. Mix well.

Fill each mushroom cap with a rounded tbsp of Crabmeat mixture and set on a non-stick baking sheet. Sprinkle an equal amount of cheese over stuffing portion of each mushroom and bake until cheese is melted and the mushrooms are "fork-tender" (12-15min)