Do you have a recipe for crab meat stuffed mushrooms?

Question

I had that recipe years ago and I must have misplaced it. If you have one it would help me out so much. Thank you in advance.) ^^ (

Answer 1

Stuffed musshrooms (Crab Meat)
16 ounces canned pasteurized crab claw meat, picked over for shells
1/2 cup minced sweet onion
2 Tbsp minced fresh parsley
1 tsp garlic powder
1/2 tsp dry mustard powder
1/2 tsp kosher salt
Freshly ground pepper to taste
Juice of 1 fresh lemon
1 Tbsp Worcestershire sauce
1/2 cup mayonnaise
1/4 cup heavy cream
1 cup seasoned dry stuffing mix, pounded into coarse crumbs
1-1/2 cups shredded Italian cheese of choice (or a blend of cheeses), divided use
1/2 cup fresh grated Parmesan cheese, divided use
8 portobello mushroom caps
Olive oil
Hungarian sweet paprika
1/4 cup white wine
In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese until well-combined. Cover and refrigerate 4 hours or overnight. Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil. Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan. Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.
Yield: 8 servings


Crab Stuffed Mushrooms
2 cups Crab Meat, cooked
30-35 large fresh Mushrooms, stems removed
1 Tbsp Butter
1 Tbsp minced Garlic
1 pkg (4 oz) Cream Cheese
2 Green Onions, finely chopped
Seasoning
Melt the butter in a skillet and add the garlic. Briefly fry the mushroom caps until lightly browned. Remove from pan and allow to cool. Combine the crab meat, cream cheese, and green onion. Add seasoning. Mix well. Stuff mushroom caps with a spoonful of the crab mixture each. Bake at 350 degrees F. for 10-15 minutes or until lightly browned. Serving size 6-8, or a large appetizer platter.

Mushrooms Stuffed with Crab Meat
Italian Dressing
24 Large Mushrooms
1 1/2 Cups of shredded crab meat
2 beaten eggs
1 tsp lemon juice
1/2 cup of bread crumbs
1/4 cups of diced onions
1 tblsp. of grated parmesan cheese
Scoop out the stem and pulp from the mushroom. Marinate the mushrooms for at least 12 hours in the Italian dressing. Mix all the remaining ingredients and place in the mushrooms and sprinkle with parmesan cheese or bread crumbs. Bake at 350 until brown.


CRAB STUFFED MUSHROOMS
1 lb fresh mushrooms, with stems
1 cup breadcrumbs
1 small onion
1 egg
1 (16 ounce) package imitation crabmeat
1 cup cream cheese
1 (8 ounce) package of shredded cheese
1 (16 ounce) jar alfredo sauce
Preheat oven to 425 degrees. Wash mushrooms and remove stems. Set stems aside. Dice the small onion, mushroom stems, and crab meat. Place them all in a mixing bowl. Place the 1 cup of cream cheese in a small microwave safe bowl and microwave until soft. Add the cream cheese, bread crumbs, and egg into the mixing bowl with the meat mixture and mix. Place the mushrooms upside down in a glass baking dish. Add the stuffing mixture to each mushroom. Top each mushroom with Alfredo sauce.
Place mushrooms in oven for approximately 30 minutes. When mushrooms turn a dark grey color they are finished.
Remove mushrooms from oven and top with shredded cheese. Place them back into the oven until cheese is melted and beginning to turn light brown.

nfd♥

Answer 2

25 fresh mushrooms (large enough to stuff)
1 (8 ounce) package cream cheese
1 tablespoon milk
1 (6 ounce) can crabmeat
2 tablespoons minced onions
1/2 teaspoon horseradish
1 dash Worcestershire sauce
salt
breadcrumbs

1. Blend all ingredients except mushrooms.
2. Clean mushrooms and remove stems.
3. Fill mushroom caps with mixture.
4. Sprinkle top with breadcrumbs.
5. Bake at 350 for 10 minutes in a shallow buttered dish until hot and bubbly.

Hope you enjoy!!!

Answer 3

INGREDIENTS 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 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 4

ohhh myyyy, i wanted to eat again.
what your asking for is so rich and yummy

try this site:
http://www.cooks.com/rec/view/0,181,145187-248200,00.html
http://www.fishex.com/recipes/crab/stuffed-mushrooms.html
http://www.newenglandrecipes.com/appetizers/hotapps/crabmeatmushrooms01.shtml
http://kathyniemer.tripod.com/kathysillustratedrecipes/id27.html
http://www.thatsmyhome.com/fishermans/crmush.htm



you'll choose from their wide range of recipe:
http://www.cdkitchen.com/recipes/cat/2111/0.shtml