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Mushroom & Crab Toast
submitted by Sandy Cook

• 6 large fresh mushrooms, sliced
• 1 Tblsp. butter
• 1/2 medium onion, chopped
• 1 stalk of celery, finely chopped
• 1 Tblsp. parsley, chopped
• 2 cups cooked rice
• 2 oz. Swiss cheese, diced
• 1 cup fresh crabmeat, carefully picked for shells <--(I would most likely sub fresh with canned, as long as it was a good canned crabmeat)
• 1/2 tsp. seafood seasoning (Seafood Magic - Paul Prudhome)

Saute mushrooms in butter. Add onion, celery, and parsley. Cook for five minutes.
Add rice and Swiss cheese, stirring until the cheese is melted. Add crabmeat and seafood seasoning. Stir gently.
Serve with toasted French bread. Serves 4