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Ingredientes
- 1 lb button mushrooms ( brushed free of dirt, Don't wash mushrooms!)
- 1 Tbsp. butter
- 3 x cloves of garlic minced
- 4 x green onions minced
- 1 x (6 ounce.) can of crab lump meat ( I used Star Kist ) liquid removed well
- 1 can of water chestnuts ( liquid removed and minced )
- 1/2 c. of mayonnaise ( don't use light or possibly fat free )
- 2 Tbsp. minced chives or possibly parsley
- 1 tsp Lawry's garlic salt
- 4 slc of fresh bread made into crumbs in the food processor pepper to taste Fresh grated Parmesan Cheese
Direcciones
- Heat the butter in a small frying pan and saute/fry the minced garlic and green onions. Add in the flaked crab meat and the bread crumbs. Remove from the heat and add in the water chestnuts, the mayonnaise and the salt and pepper. Mix with a wooden spoon till the mix sticks together.
- Remove the stems from the mushrooms. (Use a melon scooper, being very careful to hollow them out.) Fill the mushrooms with the bread crumb mix and pat into a ball on the top. Sprinkle the tops with fresh grated Parmesan cheese. They may be made ahead at this point and covered and refrigerated for several days.
- Put mushrooms on a ungreased baking sheet and bake for 20 min at 350 degrees or possibly till mushroom caps begin to brown. If you would like them a little crisper place under the broiler for a minute or possibly two. The water chestnuts give the texture a little surprised crunch. Let them sit for several min before serving since they are very warm. They are even tasty at room temp, but do not leave them out too long since they have fish and mayo in them.
