Crab Stuffed Mushrooms

• 1 lb. large fresh mushrooms
• vegetable oil
• 4 Tbsp. butter or margarine, divided
• mushrooms (stems), chopped
• 1/4 c. finely chopped onion
• 1 (6 oz.) pkg. frozen or fresh crabmeat, drained and flaked
• 1/4 c. dairy sour cream
• 1 egg, lightly beaten
• 2 c. bread crumbs
• 2 Tbsp. chopped dill and parsley
• 1/2 tsp. salt
• 1/4 tsp. ground pepper

1. Clean mushrooms and remove stems.
2. Brush with vegetable oil. Chop stems to make 1 cup.
3. In medium skillet, melt 2 tablespoons butter.
4. Add mushroom stems and onions.
5. Saute 5 minutes until soft.
6. Place in mixing bowl with crabmeat, sour cream, egg, 1 cup bread crumbs, dill, salt and pepper.
7. Mix.
8. Spoon into mushroom caps.
9. Melt 2 tablespoons butter.
10. Add remaining bread crumbs. Sprinkle over each mushroom.
11. Bake in preheated oven until hot (350u0b0).
12. Makes 18 stuffed mushrooms.

mushrooms, vegetable oil, butter, mushrooms, onion, fresh crabmeat, sour cream, egg, bread crumbs, dill, salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927576 (may not work)