36 large, whole, fresh mushrooms 36
1 7-1/2 oz/200-g can crab meat, drained, flaked, and cartilage removed 1
1 tbs snipped parsley 15 mL
1 tbs chopped pimiento 15 mL
1 tsp chopped capers 5 mL
1/4 tsp dry mustard 1 mL
1/2 cup mayonnaise 125 mL
Wash and dry mushrooms. With a sharp knife remove stems from mushrooms. Combine crab meat, parsley, pimiento, and capers. Blend dry mustard into mayonnaise; toss with crab mixture. Fill each mushroom crown with about 2 tbsp/30 mL crab mixture. Bake at 375°F/190°C about 8 to 10 minutes.
1 7-1/2 oz/200-g can crab meat, drained, flaked, and cartilage removed 1
1 tbs snipped parsley 15 mL
1 tbs chopped pimiento 15 mL
1 tsp chopped capers 5 mL
1/4 tsp dry mustard 1 mL
1/2 cup mayonnaise 125 mL
Wash and dry mushrooms. With a sharp knife remove stems from mushrooms. Combine crab meat, parsley, pimiento, and capers. Blend dry mustard into mayonnaise; toss with crab mixture. Fill each mushroom crown with about 2 tbsp/30 mL crab mixture. Bake at 375°F/190°C about 8 to 10 minutes.
