I am looking for a recipe for either crab meat stuffed mushrooms or something like that. Can you help?!


Question: CRABBY MUSHROOMS

1 Cup Crab meat
1 Tablespoon Bread crumbs
1 Tablespoon Onions, minced
1 Tablespoon Parmesan cheese, grated
1 Teaspoon Salt
2 Tablespoons Parsley, minced
12 Each Mushroom stems, chopped fine
12 Each Mushroom caps
1 Each Egg, beaten
Louisiana hot sauce, to taste

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.


nfd


Answers: CRABBY MUSHROOMS

1 Cup Crab meat
1 Tablespoon Bread crumbs
1 Tablespoon Onions, minced
1 Tablespoon Parmesan cheese, grated
1 Teaspoon Salt
2 Tablespoons Parsley, minced
12 Each Mushroom stems, chopped fine
12 Each Mushroom caps
1 Each Egg, beaten
Louisiana hot sauce, to taste

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.


nfd

fishineasy has a good recipe, but make sure you use "REAL CRAB MEAT" and not that imitation stuff. It cost more, but it's a whole lot better.

Crab Stuffed Mushrooms Recipe

Served as an appetizer or entree, these crab stuffed portobello mushrooms are rich and elegant. Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes. Plan ahead for chilling time.

INGREDIENTS:

16 ounces canned pasteurized crab claw meat, picked over for shells
1/2 cup minced sweet onion
2 Tbsp minced fresh parsley
1 tsp garlic powder
1/2 tsp dry mustard powder
1/2 tsp kosher salt
Freshly ground pepper to taste
Juice of 1 fresh lemon
1 Tbsp Worcestershire sauce
1/2 cup mayonnaise
1/4 cup heavy cream
1 cup seasoned dry stuffing mix, pounded into coarse crumbs
1-1/2 cups shredded Italian cheese of choice (or a blend of cheeses), divided use
1/2 cup fresh grated Parmesan cheese, divided use
8 portobello mushroom caps
Olive oil
Hungarian sweet paprika
1/4 cup white wine

PREPARATION:

In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese until well-combined.

Cover and refrigerate 4 hours or overnight.

Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil.

Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan.

Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.

Yield: 8 servings

Note: Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes.

http://homecooking.about.com/od/shellfis...

Crab Stuffed Mushrooms

Stuffed Mushrooms with Crab Meat Stuffing

1 lb. lump crab meat, fresh or canned
1 large carton fresh Jumbo Mushrooms or 2 large cans Jumbo Mushroom buttons
1/2 cup Onions, white, minced
1/2 cup Italian Seasoned Bread Crumbs
2 Tbls. pimentos, minced
1/2 stick real butter
1/4 cup white wine, preferably Rhine
Salt and pepper to taste
Water if necessary to retain moistness
1 Tbls. olive oil

Wash them Mushrooms, carefully, removing any critters hiding there, remove them stems, gently. Place on a dish to drain. Chop them stems and
Onions very fine put aside.

Now get your skillet, light them fire and melt them butter slowly in them olive oil, Saut駠all them seasonings until done about 5-10 minutes, then add them wine, cook only long enough to evaporate them alcohol, you'll know.

While that is doing, add them chopped mushroom stems with them crap meat, and mix 'em up well. Add them bread crumbs and maybe some little water to keep moist,
mix em up well; also, season to taste with salt and pepper.

Add a little red hot sauce ifn' you want some heat, shah, but be very careful, a little of that stuff goes a long way towards hot, fast.

Now blow out them fire from them stuffin's an stuff each button until it is full, and place them mushrooms on a oven proof plate, brown under broiler.

Note* Do we need to tell you that they will burn quickly ifn' don't watch them and please don't over cook.

As they finish you may want to add a small piece of your favorite cheese on top to melt on the mushroom after you take it out them oven,whatever. Is so good! For sure!

Now you got some mushrooms that maybe you'll wanna share, then maybe not.....

Bon Appetite!

Preparation Time: 1hr Serves: 2-4
Recipe Origin: United States

http://www.netcooks.com/recipes/Seafood/...

Submitted by:
Firefly
Alabama
United States

(*-*)

INGREDIENTS
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine



DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Crab Spring Rolls

1 can Crab Meat
1 package Spring roll wrappers (approx 20)
1 cup Shredded Romaine lettuce and/or Napa cabbage
1 cup Julienne sliced cucumber
1/2 cup Grated carrot
1/2 cup Thinly sliced shiitake mushrooms (optional)
1/2 cup Sliced basil leaves and/or chopped cilantro leaves
Marinade (see recipe below)
Dipping sauce such as Hoisin or peanut sauce

Marinade: Combine 1 tsp.finely minced garlic, 2 tsp. grated ginger, 2 Tbsp. soy sauce, 1 Tbsp. brown sugar, and 1 tsp. sesame oil.

Drain crab meat and sprinkle with marinade. Place a tablespoon or two of crab meat and an assortment of freshly chopped vegetables on the spring roll wrapper, folding burrito-style. Serve with Hoisin or peanut dipping sauce.


Crab stuffed Mushroom

1 can Crab Meat (any grade)
16 - 24 Mushrooms
4 Tbsp Butter
2 tsp Minced green onion tops
1 tsp Fresh lemon juice
1/2 cup Dry bread crumbs
1 Egg, beaten
1/2 cup Grated Monterey Jack cheese
1/4 tsp Garlic powder
1/4 cup Dry white wine

Preheat oven to 400° F. Clean mushrooms; remove and chop stems. Sauté stems in 2 tablespoons of butter; add onions and heat until soft. Remove from heat and add lemon juice, bread crumbs, egg, cheese and garlic powder. Gently fold in drained crab meat. Coat shallow baking dish and outside of caps with the remaining 2 tablespoons of melted butter. Fill mushrooms with crab mixture. Pour wine into baking dish and place mushrooms in dish, cap side down. Bake 15-20 minutes.


Hot Crab Artichoke Dip

1 can Claw Crab Meat
1 can Jumbo Lump Crab Meat
14 oz can Artichoke hearts, drained and chopped
3/4 cup Light mayonnaise
1 cup Freshly grated Parmesan cheese

Preheat oven to 350° F. Carefully fold drained crab meat into the other ingredients, taking care not to shred the crab. Spread mixture into a lightly buttered glass pie dish. Bake for 30 minutes or until bubbly. Serve with crusty rounds of bread.



Crab Wheels

1 can White Crab Meat
1 can Claw Crab Meat
2 - 8 oz Cream cheese
4 oz Chopped black olives
4 oz Chopped green chilies
1/2 cup Fresh green onion tops, finely minced
12 Flour tortillas

Drain crab meat and set aside. Blend softened cream cheese with black olives, chilies, and green onions. Gently fold in crab meat. Spread crab mixture over entire surface of each tortilla with thin coating, ~ 1/8" thick. Roll tortillas jelly-roll fashion and wrap tightly in plastic wrap. Refrigerate 4 hours or overnight. May be frozen if desired. When ready to serve, cut each tortilla into 1/2" slices. Arrange on serving tray with salsa; garnish with lime wedges and jalape?o slices

Blue Cheese Stuffed Mushrooms


Ingredients
20 large fresh mushrooms
2 tablespoons butter
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1-1/2 cups cooked rice
1 tablespoon minced fresh basil
1/8 teaspoon ground white pepper
Fresh basil chopped for garnish

Directions
Clean mushrooms with damp paper towel then remove stems and finely chop stems and set aside.
Saut?? mushroom caps in butter in skillet until almost tender then drain on paper towels.
Saut?? mushroom stems and red pepper in skillet .
Add cream and bring to a boil.
Reduce heat and add cheese then cook until melted.
Stir in rice, basil and pepper and cook until thoroughly heated.
Spoon rice mixture into mushroom caps and place in greased shallow baking pan.
Cover and bake at 350 for 10 minutes.
Drain on paper towels and garnish stuffed mushrooms with basil.





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