Crab-Stuffed Mushrooms
Recipe: #35703
September 16, 2020
Categories: Crab meat, Appetizers, Mushrooms, Pacific Northwest, Oven Bake, Hot Appetizers, more
"These are always a hit at my house. And the best part........they can be prepared one day in advance."
Original is 24 servings
Ingredients
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 by Step Method
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
No special items needed.
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