Happy Thanksgiving

Here's my contribution to the feast

The Irishlass Crab Stuffed Mushrooms

24 lg. mushroom caps, cleaned
12 or so stems from the mushroom caps, diced
1/3 c. butter, melted
6 oz. fresh dungeness crabmeat
3 Tbsp. mayonnaise
2 Tbsp. minced green onions
1 Tbsp. horseradish
1/4 c. dry bread crumbs
1 tbsp. minced parsley
1/4 c. grated Parmesan cheese
Preheat oven to 375 degrees. Adjust rack to upper third. Saute mushroom stems. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.

In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion mushroom stems and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.

I've mainly been working on my project blog - Boycott Ocean's 12. Please stop by.