17 eggs, beaten
6 medium potatoes, cubed
1/4 teaspoon minced onion
2 eggs, beaten
1 cup butter
1 (15 ounce) can canned crab meat, diced
1/4 cup sliced mushrooms
1/2 cup shredded mozzarella cheese, divided
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 (8 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 (4 ounce) can chicken broth
1 teaspoon prepared horseradish
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon zest
Prepare tortellini according to package directions. Place in skillet and cook over medium heat until bubbly and gravy-like, about 15 minutes. Reduce heat to medium-low, cover lid, and steam for about 1 minute.
Preheat oven to 450 degrees F (220 degrees C).
Meanwhile, in a medium mixing bowl, toss together cream cheese, 2 cup of the cheese of cheese, mushroom mixture, crabmeat mixture, 1/2 cup of mushrooms and 1/2 cup of mozzarella cheese until evenly coated.
In a medium bowl, mix 1/2 cup of crabmeat mixture, mushrooms, 1/2 cup of mushrooms, 1/2 cup of butter or margarine, pepper and horseradish. Pat mixture into crusts of 2-inch pie plate.
Place crusts in pan and layer with remaining mushroom mixture. Fill pie crusts with crab mixture. Top with remaining 1/2 cup of mushrooms and top with remaining 1/2 cup of mozzarella cheese.
Bake uncovered at 450 degrees F (220 degrees C) for 90 minutes.
For a lighter side, slice bread into 1/2 inch slices. Spoon mixture into vases, serving them second after sandwiching crab dish with plastic wrap.
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