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Pecan Crabmeat Stuffed Mushrooms
Ingredients:
25 small mushrooms caps, approx. 2 tbspns chopped parsley
French dressing 2 tbspns mayonnaise
1 can crabmeat (170g) drained and flaked ½ cup chopped Pecans
2 tbspns chopped shallots or onion salt and pepper (optional)


Method:

Brush or wipe mushrooms (do not wash or peel cultivated mushrooms).  Remove stems and use for other purposes.  Brush mushroom caps inside with French dressing.  Combine stuffing ingredients and fill mushrooms, using about 1 tspn per mushroom.  If desired mushrooms may be heated gently in microwave oven and served warm.  Heat about 6 at a time on half power until warm.
Pecan Crabmeat Stuffed Chicken Wings

(Variation)

Method:

Trim and bone wings, stuff with filling (as per mushrooms to which a touch of curry powder has been added).  Coast with your favourite batter.  Roll in crushed pecans.  Deep fry.


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