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
DEVILED CRAB STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.
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.
CRABMEAT-STUFFED MUSHROOMS
Surprise your guests with these Crabmeat-Stuffed Mushrooms! They'll love the succulent flavor of these cream cheese and crabmeat-stuffed mushrooms.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
- Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
- Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
- Bake 18 to 20 min. or until heated through.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 3 g, Fiber 0.563 g, Sugar 1 g, Protein 9 g
FAVORITE CRAB-STUFFED MUSHROOMS
When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion. , Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside. , In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap. , Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender.
Nutrition Facts :
DEVILED CRAB STUFFED MUSHROOMS
This is the absolute best Stuffed Mushroom recipe I've ever found. I've made this many times, and there are never any left no matter how many I make. My brother in law says they're "To Die For!" I adapted this recipe from the Deviled Crab recipe from The Joy of Cooking cookbook. You can make the stuffing a day ahead to save time and keep refrigerated until ready to stuff the mushrooms, and it comes out perfectly. I hope you enjoy this one.
Provided by Katchick
Categories Crab
Time 45m
Yield 48 approx., 12 serving(s)
Number Of Ingredients 14
Steps:
- Clean mushrooms, remove stems and place in a 13 X 9" baking dish. Place in the baking dish as tightly as you can, because they will slightly shrink when cooked. I use the small to medium mushrooms.
- Drain crabmeat and flake. Set aside.
- In a non stick skillet, cook onions, bell pepper and celery in the butter until the onions are slightly golden. Add milk and cracker crumbs and cook until thickened. It is at this point that you want your mixture to be like a thick batter. Add more cracker crumbs if needed.
- Remove from heat and add the beaten eggs, salt, pepper, cayenne pepper, mustard and crabmeat. Mix well.
- Spoon the crab mixture into the mushroom caps until you've used it all.
- Bake at 400 degrees until the peaks of the crab mixture is golden brown.
- Add shredded cheese, as much as you like and bake a little longer until the cheese is melted. You can also use mozzerella, but Monterrey Jack has a bit more flavor. Best served hot or warm, but quite tasty cold too.
Nutrition Facts : Calories 196.9, Fat 9.9, SaturatedFat 5.6, Cholesterol 137.6, Sodium 539.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 23.3
SEAFOOD-STUFFED MUSHROOMS
Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
DEVILED CRAB STUFFED MUSHROOMS RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- Break up crabmeat into chunks and set aside. Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat. Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres. This recipe yields ?? servings.
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