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2 tbsp (30 mL) garlic butter
24 mushroom caps, stems removed
8 oz (250 mL) cream cheese
2 tbsp (30 mL) mayonnaise
2 limes, juice only
1/2 lb (250 g) finely chopped snow crab meat
1 tbso (15 mL) chopped basil
5 turns of a pepper mill
3 drops hot sauce
2 dashes Worcestershire sauce
1/2 tsp (2 mL) celery salt


In a medium frying pan, melt garlic butter. Sauté mushrooms until soft; place on baking sheet and allow to rest.

In a medium-sized bowl, mix cream cheese, mayonnaise and lime juice until smooth. Toss in remaining ingredients; mix well. Fill mushroom caps with mixture; return to fridge. Bake at 350° F (180° C) for 20 to 25 minutes or until golden brown. Serve warm.

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