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Thursday, February 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 8 oz. fresh crab meat
  • 1â�„4 cup chopped onion
  • 1 TBS finely chopped green pepper
  • 1 egg
  • 1 tsp. hot sauce
  • 1 tsp. Worcestshire sauce
  • 1 cup bread crumbs
  • 11â�„2 TBS Dijon mustard
  • 1â�„4 finely chopped onion
  • 2 cups mushrooms
  • 1 cup grated parmesan cheese
Mix all ingredients except mushrooms and parmesan cheese. Chill for up to 4 hours.
Pull out mushroom stems and discard. Loosely pack crab mixture into mushroom caps and sprinkle with shredded parmesan cheese. Bake at 325 degrees until cheese is bubbly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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