Seafood Stuffed Mushrooms Recipe

• 2 lbs. lg. mushrooms (about 16)
• butter
• 2 tbsp. flour
• 1 1/2 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 c. lowfat milk
• 1 (7 1/2 ounce.) can Alaska King crab, liquid removed
• 2 egg yolks, beaten
• 2 tbsp. minced parsley
• Lemon juice
• 1/4 c. grated Parmesan cheese

1. About 30 min before serving: Remove stems from mushrooms; chop stems.
2. In medium skillet over medium heat in 3 Tbsp.
3. melted butter, cook stems till tender; stir in flour, mustard, Worcestershire, salt, and pepper.
4. Add in lowfat milk and cook, stirring, till thickened.
5. Remove from heat; stir in crab, egg yolks, parsley, and 1 tsp.
6. lemon juice.
7. Preheat oven to 425 degrees.
8. In large skillet over medium heat in 1/4 c. melted butter, cook mushroom caps 5 min; fill with crab mix.
9. Sprinkle with cheese; place in shallow baking pan.
10. Bake 12 min or possibly till warm.
11. Sprinkle with more lemon juice, if you like.
12. Serve with forks on small plates.
13. Makes about 16 appetizers.

mushrooms, butter, flour, mustard, worcestershire sauce, salt, pepper, milk, king crab, egg yolks, parsley, lemon juice, parmesan cheese

Taken from cookeatshare.com/recipes/seafood-stuffed-mushrooms-53309 (may not work)