Crab Stuffed Mushrooms

Sue Freeman  4-22-98
 
  Crab Stuffed Mushrooms

  1 cup cooked, flaked crab 
  1 (8 oz.) 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 


Preheat oven to 450 degrees.  Lightly grease a large baking dish.

Wash mushrooms well, remove stems, and set caps aside.  Finely chop about 1/2 the mushroom stems. 
 
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 refrigerate 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. 

 
  

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