Mushrooms Stuffed With Lump Crab Meat Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

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

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.

Steps:

• 1. I like to make this the day before,and give the seasoning time to get happy.lol But its good any time.
• 2. Pick though your fresh crabmeat to remove any shell that was left. IF YOU USE CANNED CRAB MEAT: WHEN YOU OPEN THE CAN DON'T REMOVE TOP ALL THE WAY, DRAIN ALL THE WATER OUT AND SHAKE THE CAN. WITH THE TOP CLOSED LET FRESH WATER FILL CAN AND DRAIN AGAIN . I DO THIS 3 TIMES THEN POUR THE CRAB IN A AIRTIGHT CONTAINER AND REFRIGERATE. KEEP COLD. THIS GETS REID OF THE CAN TASTE.
• 3. preheat oven to 400 degrees.Do not spray or grease bottom of cookie sheet.
• 4. Clean mushrooms: break off stems,(I save them and use them in another dish)with a damp paper towel wipe off mushroom caps.
• 5. In a large bowl add bread crumbs,creole seasoning,worcestershire,italian seasoning,onion,mayonnaise,eggs,garlic, and bell pepper, stir gently by hand until well mixed.
• 6. FOLD in the crab meat very gently, you don't want to break up your lump crab any more than you have to.
• 7. LEMON BUTTER, GARLIC SAUCE:
• 8. In small sauce pan add olive oil and garlic cook garlic about 2 min.,then add butter,creole seasoning and lemon juice. Simmer for 5 min.
• 9. Stuff mushrooms caps with desired amount of stuffing. Spoon about a 1/4 teas. of sauce over stuffed mushrooms. Use all of sauce.
• 10. Bake for 20-25 min. until light brown on top. Remove from oven and put on serving platter. Pour sauce that is in bottom of cookie sheet on top of mushrooms.Serve.