Crab-stuffed Mushrooms

Crab-stuffed Mushrooms

6 servings (2 lg or 4 med mushrooms per serving)

1 c. Crabmeat

12 lg. or 24 med.-sized Mushrooms

2 Tbsp. Green onions, minced

5 Tbsp. Butter or margarine

1 Tsp. Lemon juice

1-1/2 c. Soft breadcrumbs

1 Egg, lightly beaten

1/2 Tsp. Dillweed

3/4 c. Shredded Jack cheese

1/4 c. Dry white wine

Lemon wedges

Wipe mushrooms with damp cloth; remove stems and finely chop the stems. Sauté mushroom stems and onions in 2 tablespoons of butter until onion is limp. Remove from heat and stir in lemon juice, crab, breadcrumbs, egg, dillweed and 1/4 cup of cheese. Melt remaining 3 tablespoons of butter in 9 x 13-inch baking pan. Turn mushroom caps in melted butter to coat. Spoon about 2 tablespoons filling in each large cap (1 tablespoon if medium). Place mushrooms, filled side up, in pan. Before baking, sprinkle mushrooms with remaining cheese and pour wine into pan. Bake in 400° oven for 15 to 20 minutes. Serve hot with lemon wedges. Makes 6 servings.