Crab Stuffed Mushrooms Recipe

In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese until well-combined. Cover and refrigerate 4 hours or overnight.

Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil.

Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan.

Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.

Yield: 8 servings

Note: Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes.

_{Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.}