Preparation:
Place butter in a 1 1/2 quart baking dish. Microwave at high (100%) 20 to 30 seconds. Place mushroom crowns, hollow side up, in casserole. Cover with wax paper. Microwave at high (100%) 1 1/2 minutes. Cover the mushrooms with crab meat and sprinkle with lemon juice.
Place butter or margarine in a one quart casserole. Microwave at high (100%) until melted, 1 to 1 1/2 minutes. Stir in flour. Blend in milk Microwave at high (100%) until thickened, 6 to 8 minutes, stirring two or three times during cooking. Stir a small amount of mixture into a bowl with egg yolks and blend. Then add the egg yolk mixture to the white sauce. Microwave at high (100%) 1 minute. Stir in 1 1/2 cups cheese and sherry wine. Pour over crab~ topped mushroom crowns. Cover with wax paper. Microwave at medium (50%) 4 to 5 minutes. Remove wax paper. Sprinkle with remaining cheese. Microwave, uncovered, at medium (50%) until cheese melts, 1 to 2 minutes. Serve over rice or toast points.
Makes 6 servings |
