Lynn's
Crab Stuffed Mushrooms
12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste
Melt the butter in a frying pan and saute the chopped garlic and green
onions. Add the flaked crab meat and bread crumbs. Remove from heat and add
water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until
the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom
with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for
about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to
brown. The water chestnuts give the mushrooms a delicious crunch.
Covering most of the northern part of the North American continent and with
an area larger than that of the United States, Canada has an extremely varied
topography. In the east the mountainous maritime provinces have an irregular
coastline on the Gulf of St. Lawrence and the Atlantic. The St. Lawrence plain,
covering most of southern Quebec and Ontario, and the interior continental
plain, covering southern Manitoba and Saskatchewan and most of Alberta, are the
principal cultivable areas. They are separated by a forested plateau rising from
Lakes Superior and Huron.
Westward toward the Pacific, most of British Columbia, Yukon, and part of
western Alberta are covered by parallel mountain ranges, including the Rockies.
The Pacific border of the coast range is ragged with fjords and channels. The
highest point in Canada is Mount Logan (19,850 ft; 6,050 m), which is in the
Yukon. The two principal river systems are the Mackenzie and the St. Lawrence.
The St. Lawrence, with its tributaries, is navigable for over 1,900 mi (3,058
km).