CRISPY CRAB STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
- Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
CRAB CAKE-STUFFED PORTOBELLOS
Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
Nutrition Facts :
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
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