Favorite Crab-Stuffed Mushrooms

• 3 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 2 slices bread, crusts removed and cubed
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 48 whole medium mushrooms
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• Paprika

1. In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion.
2. Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside.
3. In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap.
4. Place on a greased
5. ; sprinkle with paprika. Bake at 400u0b0 for 25-30 minutes or until mushrooms are tender.

butter, flour, milk, bread, worcestershire sauce, onion, mayonnaise, lemon juice, salt, pepper, mushrooms, crabmeat, paprika

Taken from www.tasteofhome.com/recipes/favorite-crab-stuffed-mushrooms/ (may not work)