FROM THE WOODSTOVE TO YOUR STOVE

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.

STUFFED MUSHROOMS

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.