INGREDIENTS
* 4 tablespoons butter, divided
* 1 cup chopped onion
* 1 cup chopped celery
* 1 (8 ounce) package fresh mushrooms, sliced
* 2 cups prepared herb stuffing mix, divided
* 3/4 cup milk, divided
* 1 (8-ounce) can water chestnuts, drained and sliced
* 2 cups mayonnaise
* 1 tablespoon Worcestershire sauce or to taste
* Liberal dash of Tabasco Pepper Sauce
* 1-1/2 pounds lump crabmeat
METHOD
In a heavy saucepan melt 2 tablespoons butter and sauté onion, celery, and mushrooms until soft. Set aside.
Soften 1 cup of stuffing mix with 1/2 cup milk. Stir in vegetables and water chestnuts.
Thin mayonnaise with remaining milk and Worcestershire sauce. Add to mixture and season with Tabasco sauce. Fold in crabmeat.
Spoon mixture into a 2 quart buttered casserole dish. Sprinkle remaining stuffing mix over the top and dot with remaining butter; preheat oven to 375 degrees and bake about 45 minutes or until golden brown on top and heated through.
Serves: 8
