I need a good recipe for crab stuffing to put in Giant Portebello Caps?

Answer 1

CRAB STUFFED MUSHROOM CAPS

24 large mushrooms
1/4 cup extra virgin olive oil
minced garlic
any flavor Philadelphia (whipped) cream cheese
1 can crab meat
Parmesan cheese
6 tablespoons butter

Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.

Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.

Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.

Cover the container with foil and bake at 350°F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

Makes 12 servings.

Answer 2

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack or Cheddar cheese, divided
1/4 cup dry white wine

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Answer 3

A couple of teaspoons of cajun spices, finely chopped up crab meat and (1) 8oz package of cream cheese. Mix together stuff the mushrooms tightly and then turn the mushrooms upside down and dip into a container of shredded cheddar cheese, so the top is covered evenly in cheese. Bake at 375 degrees untill cheese is melted.

Answer 4

the easy way is a box of stove top stuffing- herb/garlic flavor- make it like they say and add a large can of crab meat to it- chop up some onions in it too and spray a pan with pam and bake the mushrooms filled with the mixture for 2o minutes at 325. easy and yummy- just throw out the box before anyone sees it!! lol

Answer 5

Recipe Ingredients

1 lb crabmeat, fresh or frozen
1/3 cup chopped celery
1/3 cup melted fat
2 cup bread crumbs
3 eggs, beaten
1/2 cup chopped onion
1/3 cup chopped green pepper
2 cloves garlic, fine chop
1 tbsp chopped parsley
2 tsp salt



Recipe Preparation
Drain crabmeat. Cook onion, celery, green pepper and garlic in fat
until tender. Combine bread cubes, eggs, parsley, salt, pepper,
cooked vegs. and crabmeat. Mix well