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Hot Crab Stuffed Mushrooms or hot crab dip
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| 2 tsp. | margarine |
| 2 tbsp. | chopped green onion |
| 1 tsp. | flour |
| 4 tbsp. | milk |
| 1/2 cup | grated cheese about 60g |
| 1 tbsp. | lemon juice |
| 1/2 tsp. | Dijon mustard |
| 1/2 tsp. | Worcestershire |
| 2 tsp. | mayo |
| 1 can 120g | canned crab |
| 32 | mushroom caps |
| 1 tsp | plain dried bread crumbs |
In saucepan, heat margarine until bubbly and hot. Add green onions and sauté briefly, about 1 min. Add flour and stir to combine. Add milk and cook until thickened. Add cheese and stir until melted. Remove from heat and add lemon juice, mustard, Worcestershire and mayo. Stir in crab meat.
3. Fill mushroom caps and sprinkle with bread crumbs. Bake at 400 f for 15-20 min. Crab mixture can also be a dip.
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