Cookin’ with Carolyn Mushrooms Stuffed with Crab

Cookin’ with Carolyn Mushrooms Stuffed with Crab

24 large mushrooms (about 1 lb.)
1/2 cup milk
1 Tbsp. butter
1/2 cup cracker crumbs
1 tsp. dry mustard
1 tsp. onion, minced
1/4 tsp. salt
1/2 tsp. prepared horseradish
dash pepper
1 (6-1/2 can) crabmeat,
drained and flaked
2 Tbsp. butter, melted
Clean mushrooms with a damp paper towel. Remove stems and reserve for another time. Set caps aside. Combine milk and 1 Tbsp. butter in saucepan. Cook over low heat until butter melts, stirring frequently. Remove from heat and stir in next 7 ingredients. Spoon crabmeat mix into caps. Place in lightly greased13x9x2″ baking dish and brush tops with butter. Bake at 350 degrees for 18-20 minutes. Yield: 2 dozen. Enjoy!