STUFFED MUSHROOMS WITH CRAB MEAT
ANN BOONE


12-18 Large mushrooms
1 lb. Crabmeat (separated)
1 stick butter
3 small onions (chopped)
1 stalk celery (chopped)
1 can cream of mushroom soup
2 tbsp. Worcestershire sauce
2 tbsp. Chopped parsley
¼ cup white wine
1-cup breadcrumbs
salt and pepper to taste

Remove the stems from the caps of the mushrooms.
Chop the stems and set aside.
Hollow out the caps, and sauté slowly in ½ stick butter until light brown. Remove from heat and drain.
Cook onions and celery in ½ stick butter until onions are clear and celery is tender.
Add mushroom stems, soup, crabmeat, Worcestershire, parsley, ¼ breadcrumbs, wine, salt and pepper. Heat until the mixture boils, stirring frequently.
Arrange the mushroom caps, tops down, in a baking dish and stuff with the crab mixture.
Sprinkle the remaining bread crumbs on top and bake in 375* oven for 20 minuets.
Serves as horde hour or as a side dish.