Shelly's Recipe

SEAFOOD STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 lb large mushrooms, stems removed and chopped
Butter
2 tbsp flour
1 1/2 tsp dry mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
3/4 cup milk
1 (7 3/4 or 8 oz) can crab, drained and picked clean
2 egg yolks, beaten
2 tsp chopped parsley
Lemon juice
1/4 cup grated parmesan cheese

In a skillet, melt 3 tbsp butter and cook stems until tender. Stir in flour and next 4 ingredients. Add milk and cook, stirring until thickened. Remove from heat; stir in crab, yolks, parsley and 1 tsp lemon juice. Preheat oven to 425.

In a skillet, melt 1/4 cup butter and cook caps 5 minutes. Fill caps with crab mixture and sprinkle with cheese. Place in a shallow baking pan and bake 12 minutes or until hot.