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    Crab Stuffed Mushrooms

    List of Ingredients




    1 cup cooked, flaked crab
    1 8-oz. Pkg. cream cheese, softened
    1 tsp. Lemon juice
    2 dashes worcestershire sauce
    1/4 tsp basil
    1/4 tsp garlic powder
    2 green onions, minced
    1/8 tsp. Lemon pepper
    24 large mushrooms
    ½ cup cheddar cheese, grated
    2 Tbsp. Freshly grated parmesean cheese

    Recipe



    Instructions:
    Wash mushrooms well, remove stems, and set caps aside. Finely chop about ½ the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, 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.
    (I prefer this cool rather than warm. I think the flavors come out better.)

 

 

 

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