1 lb. button mushrooms ( brushed free of dirt, DO NOT wash mushrooms!) 1 Tbsp. butter 3 cloves of garlic chopped 4 green onions chopped 1 (6 oz.) can of crab lump meat ( I used Star Kist ) drained well 1 can of water chestnuts ( drained and chopped ) 1/2 cup of mayonnaise ( do not use light or fat free ) 2 Tbsp. chopped chives or parsley 1 tsp. Lawry's garlic salt 4 slices of fresh bread made into crumbs in the food processor pepper to taste Fresh grated Parmesan Cheese Melt the butter in a small frying pan and sauté the chopped garlic and green onions. ( I chop mine in my mini processor). Add the flaked crab meat and the bread crumbs. Remove from the heat and add the water chestnuts (I also chopped these in the processor), the mayonnaise and the salt and pepper. Mix with a wooden spoon until the mixture sticks together. Remove the stems from the mushrooms. ( I used a melon scooper, being very careful to hollow them out.) Fill the mushrooms with the bread crumb mixture and pat into a ball on the top. Sprinkle the tops with fresh grated Parmesan cheese. They may be made ahead at this point and covered and refrigerated for several days. Put mushrooms on a ungreased baking sheet and bake for 20 minutes at 350 degrees or until mushroom caps begin to brown. If you would like them a little crisper place under the broiler for a minute or two. The water chestnuts give the texture a little surprised crunch. Let them sit for several minutes before serving since they are very hot. They are even tasty at room temp, but don't leave them out too long since they have fish and mayo in them. Enjoy |