Stuffed Mushroom Caps With Crab Meat

• 1 (6 1/2 oz.) can shredded crab meat
• 1/4 c. minced celery
• 1/4 c. minced green pepper
• 1/4 tsp. garlic powder
• 1 Tbsp. chopped parsley
• 1/2 c. butter
• 2 c. soft bread crumbs
• 1/2 tsp. salt
• dash of Tabasco sauce
• 1/2 c. heavy cream
• 2 eggs, beaten
• 1 hard-boiled egg, chopped
• 1 Tbsp. white wine vinegar
• 1 tsp. Worcestershire sauce
• 1/4 tsp. thyme
• 1 1/2 doz. large mushrooms
• shredded Mozzarella cheese

1. Saute celery, green pepper, garlic and parsley in butter for 10 minutes; cool.
2. Combine bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire sauce, thyme, Tabasco sauce, salt and crab meat with vegetables.
3. Stuff cleaned and stemmed mushroom caps.
4. Bake at 350u0b0 for 1 hour in a covered dish.
5. Remove from oven.
6. Sprinkle shredded cheese on top of mushrooms and cover. Serve.

crab meat, celery, green pepper, garlic powder, parsley, butter, bread crumbs, salt, tabasco sauce, heavy cream, eggs, egg, white wine vinegar, worcestershire sauce, thyme, mushrooms, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982116 (may not work)