Ingredients:
1 pound back fin crabmeat
1/3 cup mayonnaise
1 egg
2 Tbsp. milk
1 tsp. Worcestershire Sauce
1 tsp. dry mustard
1/2 tsp. celery salt
1/4 tsp. pepper
1/8 tsp. paprika
pinch of ginger
2 Tbsp. cracker meal
24 fresh mushrooms (about 2-3" in diameter)
Preparation:
Place crabmeat in large bowl and set aside.
In small bowl, mix mayonnaise, egg, milk,
Worcestershire Sauce, mustard, celery salt,
pepper, paprika and ginger.
Pour sauce over crabmeat and mix gently, but
thoroughly. Carefully mix in cracker meal.
Wash and remove stems from mushrooms. Place
mushrooms in baking pan, stem side up and fill
each mushroom with about 2 Tbsp. crab mixture.
Place in an oven at 375 for about 5-7 minutes
or until topping becomes light brown color.
Makes 24.