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Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

• 3 dozen large whole mushrooms
• 7-1/2 oz. crabmeat, drained and picked over
• 1 tablespoon finely chopped parsley
• 1 tablespoon chopped pimiento
• 1/2 cup mayonnaise
• 1/4 teaspoon dry mustard

1. Dust off mushrooms; remove stems with a sharp knife.
2. Combine crab, parsley and pimiento.
3. Stir together mayonnaise and dry mustard; gently stir into crab mixture.
4. Fill each mushroom cap with about 2 tablespoons of crab mixture.
5. Bake at 375°F for 8 to 10 minutes or until hot.
   

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