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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mushrooms Stuffed With Crab Recipe

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This recipe for Mushrooms Stuffed With Crab is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 medium mushrooms
3 tablespoons butter
1 shallot, minced
1-8 oz. cream cheese
1-6 oz. can crab meat
1 T. lemon juice
1 T. minced parsley
1/2 t. horseradish
1/4 t. salt
dash of cayenne
Directions:
Directions:
Preheat oven to 375°. Remove stems and chop fine. In a medium skillet melt 1 tablespoon butter over medium heat. Add shallot and stems; cook until liquid is evaporated, about 3 minutes. Scrape into a medium bowl. Add cream cheese, crab meat, lemon juice, parsley, horseradish, salt, and cayenne pepper. Blend well.
In same skillet, melt remaining butter over medium heat. Immediately remove from heat and toss mushrooms caps in butter until well coated. Arrange caps, stem ends up, on a baking sheet and mound 2 teaspoons filling in each. (Can be covered with plastic wrap and refrigerated for up to 8 hours.)
Bake 10 minutes or until filling is bubbly and mushrooms are tender but still hold their shape.

 

 

 

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