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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8
18 medium size mushrooms
4 tablespoon butter
1 small Bermuda onion, chopped
1 ¼ tablespoon flour
¾ cup crab
2 tablespoon sherry
1 ½ tablespoon parsley, chopped
salt and pepper
¼ cup cornflake crumbs
1 tablespoon butter
Trim stems and place cap down on well buttered cookie sheet. Chop stems fine. Sauté onion, add stems and cook 5 minutes. Stir in flour and blend well. Add crab sherry and parsley, salt and Pepper. Stuff caps, sprinkle crumbs and dot little butter. Bake in 350°F oven for about 20 minutes.