Crab Stuffed Mushrooms
- 1 can Byrd backfin or lump crab meat
- 1 package cream cheese
- 1 garlic clove
- 15-24 Large fresh mushrooms
- 2 tablespoons lemon pepper
- 1 teaspoon salt
- 1/4 cup lemon juice
- 3/4 cup mozzarella cheese
- 4 tablespoons butter
Separate mushroom stems and caps.
Brush caps with butter.
Chop and sauté mushroom stems in ½ tbsp of butter with chopped garlic, lemon juice, and 1 ½ tbsp of Lemon Pepper.
Add Cream Cheese, Crab Meat and remaining Lemon Pepper.
Carefully tuff caps with mixture.
Cover with grated mozzarella cheese.
Bake at 375 until cheese melts.
Remove mushroom caps from the oven and let cool.