You may also like
Ingredients
- 48 large mushrooms
- 2 cups fresh crabmeat
- 1 (6 ounce) jar hollandaise sauce
Method
- Clean mushrooms and remove stems, reserving for another use.
- Poach mushrooms by placing in boiling water and removing from heat.
- Cover and allow to stand 5 minutes.
- Remove mushrooms from water and pat dry.
- Mix hollandaise an crabmeat.
- Spoon mixture into mushroom caps, place in baking dish.
- Broil until brown and bubbly.
- Serve warm.