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Mushroom-Crab Puffs

Source of Recipe

Better Homes and Gardens


36 to 40 2-inch-diameter fresh mushrooms
1 cup cooking oil
1/3 cup white wine vinegar or vinegar
1/4 teaspoon pepper
1 5-ounce jar sharp processed cheese spread
1/4 cup mayonnaise or salad dressing
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons thinly sliced green onions



Remove stems from mushrooms. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm.

Makes 36 to 40 appetizers.