CRAB-STUFFED MUSHROOMS - 1/4 CUP CHOPPED GREEN ONIONS, 1/4 CUP GRATED PARMESAN CHEESE, 1/2 TEASPOON DRIED THYME, 1/2 TEASPOON DRIED OREGANO, 1/3 CUP MAYONNAISE SALT AND PEPPER, TO TASTE, 1 (8 OZ.) CUP WATERFRONT BISTRO LUMP CRAB MEAT, 24 MEDIUM-SIZE MUSHROOMS, MIX ALL INGREDIENTS BUT MUSHROOMS IN A BOWL. REMOVE STEMS FROM MUSHROOMS. FILL WITH CRAB, ROUNDING THE TOP. PLACE IN SHALLOW BAKING DISH. BAKE IN UPPER PART OF OVEN AT 350°F FOR 15 MINUTES. MAKES 24.
DO NOT FREEZE
KEEP REFRIGERATED
PERISHABLE