20 to 24 large fresh mushrooms
1 c. Italian salad dressing
3/4 c. soft bread crumbs
1 (6 1/2 oz.) can crabmeat,
drained and flaked
2 eggs, beaten
1/4 c. mayonnaise
1/4 c. minced onion
1 tsp. lemon juice
Clean mushrooms, remove stems. Combine mushroom caps
and the Italian dressing; cover and refrigerate 1 to 2 hours.
Then drain well. Combine 1/2 cup bread crumbs and remaining
ingredients and spoon into mushroom caps and sprinkle with
remaining bread crumbs. Place in an 8-inch square baking dish;
bake at 375 degrees for 15 minutes. Makes about 2 dozen.
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