Stuffed Mushrooms with Crabmeat

• Ready In: 15 mins
• Serves: 4
• Yields: 12 appetizers

Ingredients

• 12  large mushrooms
• 1  envelope  vegetable soup mix
• 6  ounces frozen crabmeat
• 1⁄2 cup sour cream or 1⁄2 cup plain yogurt
• 3  tablespoons  plain breadcrumbs
• 1  tablespoon fresh dill, Snipped (Substitution: 1 t Dried Dill Weed.)
• 3  dashes  hot pepper sauce
• 1⁄8 teaspoon pepper
• 2  tablespoons butter or 2  tablespoons margarine, Melted

Directions

1. Preheat oven to 350 degrees F.
2. Remove and finely chop mushroom stems.
3. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.
4. Set aside.
5. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
6. Bake 15 minutes or until tender.
7. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead.
8. Simply prepare and stuff as above.
9. Cover and refrigerate.
10. To serve, brush with butter then bake as above.