Crab Stuffed Mushrooms
Serving Size : 24
Ingredients for prepare Crab Stuffed Mushrooms
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | cooked flaked crab |
| 8 | ounces | cream cheese - softened |
| 1 | teaspoon | lemon juice |
| 2 | dashes | Worcestershire sauce |
| 1/4 | teaspoon | basil |
| 1/4 | teaspoon | garlic powder |
| 2 | | green onions - minced |
| 1/8 | teaspoon | lemon pepper |
| 24 | large | mushrooms |
| 1/2 | cup | cheddar cheese - grated |
| 2 | tablespoons | freshly grated parmesan cheese |
recipe Crab Stuffed Mushrooms
Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2
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the mushroom stems. (Use the remainder in another recipe or freeze for later use.)
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Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom
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caps with the crab mixture and place in a large, lightly greased
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baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be
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prepared to this point and refrigerated, covered, overnight.) Bake at 450 F for 15-20 minutes
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and serve warm. Any leftover crab mixture may be thinned with sour cream and served as a dip or
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spread for crackers, chips, or vegetables. Shrimp could be substituted for crab.
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