Makes 12-18 delicious crab stuffed mushrooms.
1 can MILLER’S SELECT or SEA FARE CRAB MEAT (drained)
12-18 medium mushrooms
4 tbsp. unsalted butter
2 tbsp. minced green onions
1 tsp. fresh lemon juice
1/2 cup bread crumbs
1 egg (beaten)
1/2 cup grated Monterey Jack cheese
1/4 cup dry white wine
Preheat oven to 400° F. Remove and chop mushroom stems. Sauté onions and mushroom stems in 1 tablespoon of butter until soft. Mix lemon juice, egg, and cheese in a bowl. Add slightly cooled onions mixture. Gently fold in bread crumbs and crab meat. Put 3 tablespoons melted butter in a shallow ovenproof baking dish. Add mushroom caps and turn to coat with melted butter. Fill each mushroom cap with the crab stuffing. At this point, mushrooms may be covered and refrigerated in the baking dish for up to 24 hours before cooking. Before baking, pour wine in the bottom of the baking dish. Bake 15-20 minutes at 400° F. Serve hot.