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Title: Crab Stuffed Mushrooms Categories: Fish &, Seafood Yield: 1 Servings 1 c Cooked; flaked crab 1 pk (8 oz) cream cheese; -softened 1 ts Lemon juice 2 ds Worcestershire sauce 1/4 ts Basil 1/4 ts Garlic powder 2 Green onions; minced 1/8 ts Lemon pepper 24 lg Mushrooms 1/2 c Cheddar cheese; grated 2 tb Freshly grated parmesan -cheese Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use. ) Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheddar and parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight. ) Bake at 450 F for 15- 20 minutes and serve warm. Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips, or vegetables. Shrimp could be substituted for crab. Posted to recipelu-digest Volume 01 Number 270 by James and Susan Kirkland |