Shelly's Recipe

CRAB FILLED MUSHROOMS

Category: Stuffed Mushrooms

24 mushrooms, stems removed
1 lb crabmeat; picked clean
1/2 cup red bell pepper, finely diced and scallions with green parts
4 tbsp butter
Bread crumbs, about 1/4 cup
3 tbsp dry sherry
Salt and pepper, to taste

Heat skillet, melt butter and add chopped vegetables until wilted. Add crabmeat and sherry; saute until heated through. Add some bread crumbs to bind. Add about 1 tbsp water at a time to smooth out the mixture. Season with salt and pepper. Fill caps with mixture. Place on cookie sheet and bake at 350 for 10-15 minutes.

Note: Can be made ahead and frozen. To freeze, place on wax paper-lined cookie sheet sand put in the freezer until frozen solid. Put into double layer of zip lock freezer bags and return to freezer. To cook from frozen state, place caps on cookie sheet and bake about 15-20 minutes at 350.