Does anyone know a recipe for crab stuffed mushrooms?!
I was having a conversation about crab with a friend and was suddenly craving crab stuffed mushrooms!. Can anyone help me out!?
Peace, Love, & Johnny Depp!. o!.0Www@FoodAQ@Com
Peace, Love, & Johnny Depp!. o!.0Www@FoodAQ@Com
Answers:
Stuffed Mushrooms ---
NGREDIENTS
12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
DIRECTIONS
Arrange mushroom caps on a medium baking sheet, bottoms up!. Chop and reserve mushroom stems!.
Prepare chicken flavored dry stuffing mix according to package directions!.
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium saucepan over medium heat, melt butter!. Mix in garlic and cook until tender, about 5 minutes!.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat!. Liberally stuff mushrooms with the mixture!. Drizzle with the butter and garlic!. Season with salt, pepper, garlic powder and crushed red pepper!.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned!.
**************************************!.!.!.
Savory Crab Stuffed Mushrooms ---
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!.Www@FoodAQ@Com
NGREDIENTS
12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
DIRECTIONS
Arrange mushroom caps on a medium baking sheet, bottoms up!. Chop and reserve mushroom stems!.
Prepare chicken flavored dry stuffing mix according to package directions!.
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium saucepan over medium heat, melt butter!. Mix in garlic and cook until tender, about 5 minutes!.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat!. Liberally stuff mushrooms with the mixture!. Drizzle with the butter and garlic!. Season with salt, pepper, garlic powder and crushed red pepper!.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned!.
**************************************!.!.!.
Savory Crab Stuffed Mushrooms ---
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!.Www@FoodAQ@Com
Ingredients
1/4 cup olive oil or melted butter
24 large white mushroom
12 ounces flaked crabmeat
4 tablespoons finely chopped onion
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded parmesan cheese
Directions
1Spray a 9" x 12" glass baking dish with cooking spray!.
2Use an additional baking dish if needed!.
3Drizzle olive oil or butter in the bottom of the baking dish!.
4Wipe mushrooms with a damp paper towel to clean!.
5Remove stems, set aside caps and chop stems to add to filling!.
6In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt!.
7Mix well and then stir in egg and mayonnaise!.
8Use a small cookie scoop to mound filling onto each mushroom cap!.
9Melt butter and mix in garlic salt and drizzle over the filled mushrooms!.
10Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom!. Note: For softer, melted cheese, you may want to use mozarella cheese or brick cheese for the topping!.
11Bake for 20 to 25 minutes at 425°!.
12Best served hot!.
13Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time)!.Www@FoodAQ@Com
1/4 cup olive oil or melted butter
24 large white mushroom
12 ounces flaked crabmeat
4 tablespoons finely chopped onion
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded parmesan cheese
Directions
1Spray a 9" x 12" glass baking dish with cooking spray!.
2Use an additional baking dish if needed!.
3Drizzle olive oil or butter in the bottom of the baking dish!.
4Wipe mushrooms with a damp paper towel to clean!.
5Remove stems, set aside caps and chop stems to add to filling!.
6In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt!.
7Mix well and then stir in egg and mayonnaise!.
8Use a small cookie scoop to mound filling onto each mushroom cap!.
9Melt butter and mix in garlic salt and drizzle over the filled mushrooms!.
10Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom!. Note: For softer, melted cheese, you may want to use mozarella cheese or brick cheese for the topping!.
11Bake for 20 to 25 minutes at 425°!.
12Best served hot!.
13Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time)!.Www@FoodAQ@Com
I make crab stuffed mushrooms or shrimp or fish the same way I make crab cakes!. Just spoon the mixture into large mushroom caps!. Mmmmmmmmm!.!.!.sounds super tasty right now!Www@FoodAQ@Com
just blend crab with breadcrumbs and add lemon juice to mix
remove stem from mushroom!. stuff & bake at 350 for 25 minutesWww@FoodAQ@Com
remove stem from mushroom!. stuff & bake at 350 for 25 minutesWww@FoodAQ@Com