Crab-Stuffed Mushrooms

24
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"These are always a hit at my house. And the best part........they can be prepared one day in advance."

Original recipe yields 24 servings
OK

Nutritional

  • 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

Step 1

Remove stems from mushrooms; finely chop stems.

Step 2

Melt 2 tablespoons butter in a frying pan over medium heat.

Step 3

Add mushroom stems and onion and cook, stirring, until onions are limp.

Step 4

Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.

Step 5

Melt remaining 3 tablespoons butter in 9x13 pan.

Step 6

Turn mushroom caps in butter to coat.

Step 7

Place mushrooms in pan, cavity side up.

Step 8

Evenly mound filling in each mushrooms cap, pressing it in firmly.

Step 9

(At this point, you may cover and refrigerate until next day).

Step 10

To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.

Step 11

Bake, uncovered, in a 400ºF oven, 15-20 minutes or until hot throughout.

Step 12

Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.

Step 13

Provide forks

Tips & Variations


No special items needed.

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