BEST EVER CRAB STUFFED MUSHROOMS!
Amazing appetizer... I've made this several times, and everyone always loves it!! Give it a try... you won't be disappointed.
Provided by teabags
Categories Crab
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Fill each washed mushroom cap.
- Place in glass baking dish.
- Add enough water to cover bottom of dish.
- Bake at 350 until hot through.
Nutrition Facts : Calories 39.3, Fat 2.5, SaturatedFat 1.4, Cholesterol 11.1, Sodium 127.4, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 3.6
BAKED CRAB DIP
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko topping, this dip will be a party favorite-easy to put together, quick to bake, and quick to disappear, too.
Provided by Diane Morgan
Categories Cheese Dairy Shellfish Bake Cocktail Party Super Bowl Condiment Mayonnaise Cream Cheese Seafood Crab Tailgating Party
Yield Makes about 2 cups (480 ml)
Number Of Ingredients 12
Steps:
- 1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
- 2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
DUNGENESS CRAB DIP
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Crab
Time 40m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2
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