Crab Stuffed Mushrooms
List of Ingredients
CRAB STUFFED MUSHROOMS
1 cup cooked, flaked crab
1 8oz. package cream cheese, softened
1 teaspoon lemon juice
2 dashes worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup cheddar cheese, grated
2 tablespoons freshly grated parmesan cheese
(REAL EASY VERSION: Just add crab meat and chopped mushroom stems to boursin cheese and stuff mushrooms)
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.