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STUFFED MUSHROOMS WITH CRABMEAT

Category:    Appetizers
Yield:4 servings
 
     12 ea Large Mushrooms                     1 tb Snipped Fresh Dill **
      1 ea Env. Vegetable Soup Mix             3 x  Dashes Hot Pepper Sauce
      6 oz Frozen Crab Meat *                1/8 ts Pepper
    1/2 c  Sour Cream or Plain Yogurt          2 tb Butter Or Margarine, Melted
      3 tb Plain Dry Bread Crumbs         
 
      **  Substitution: 1 t Dried Dill Weed.
  ~--------------------------------------------------------------------------
  Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In
  medium bowl, combine chopped mushroom stems, vegetable recipe soup mix,
  crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper
  sauce, and pepper.  Set aside. On lightly greased baking sheet, arrange
  mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15
  minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS;
  Mushrooms can be partially prepared up to 1 day ahead.  Simply prepare and
  stuff as above.  Cover and refrigerate.  To serve, brush with butter then
  bake as above.
 

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