September 16, 2020
"These are always a hit at my house. And the best part........they can be prepared one day in advance."
- Serving Size: 1 (38.1 g)
- Calories 82
- Total Fat - 6.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 53.3 mg
- Sodium - 72.7 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 3.8 g
- Calcium - 44.4 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Remove stems from mushrooms; finely chop stems.
Melt 2 tablespoons butter in a frying pan over medium heat.
Add mushroom stems and onion and cook, stirring, until onions are limp.
Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
Melt remaining 3 tablespoons butter in 9x13 pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushrooms cap, pressing it in firmly.
(At this point, you may cover and refrigerate until next day).
To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
Bake, uncovered, in a 400ºF oven, 15-20 minutes or until hot throughout.
Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
Tips & Variations
No special items needed.