These were a big hit at Capt. Ray's book signing for Keeping the Tradition Alive. Your guests will love them as an Hors d oeuvre.
1 lb large mushrooms
1/2 lb crabmeat, fresh or frozen, diced
4 cloves garlic, diced
3/4 c bread crumbs
1/8 t salt
1/8 t black pepper
3 T butter, melted
Preheat oven to 350 degrees F. Wash mushrooms and cut off stems. Chop stems into small pieces and place into bowl. Add crabmeat, garlic, bread crumbs, salt, pepper, and butter. Toss gently. Stuff mushroom caps with small balls of mixture. Place on greased pan. Bake for 8-10 minutes. Serve warm.
TRY SUPER SIZING! Use Portobello mushrooms serve with a salad for a delicious lunch or dinner. Get creative - serve on a bun with avocado and sprouts or tomato for a yummy twist on the common burger.