Crab-Stuffed Mushroom Bake

This recipe came from Southern Living Magazine years ago.....make copies of it to take with you wherever you serve it! They will ask for it

• Ready In: 0 mins
• Serves: 6

Ingredients

• 12  large mushrooms or 18  medium mushrooms
• 2  tablespoons  salad oil
• 1 (6 ounce) package frozen crabmeat, thawed and drained (or use fresh..I do)
• 1  egg, lightly beaten
• 2  tablespoons mayonnaise
• 2  tablespoons onions, finely chopped
• 1  teaspoon lemon juice
• 1⁄2 cup  soft breadcrumbs, divided equally
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. Gently rinse mushrooms, and pat dry.
2. Remove stems.
3. Brush caps with salad oil, and place upright in a buttered baking dish.
4. Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
5. Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter.
6. Sprinkle over crab mixture. Bake at 375 for 15 minutes.
7. They should be a golden brown on the breadcrumb/butter topping.
8. Serve immediately.
9. Also, caution when they are served.
10. There will be juice in the cap under the mixture which will be VERY hot.