Crab Stuffed Mushrooms

WildlifeDi's Note:

This recipe came from Southern Living Magazine years ago.....make copies of it to take with you wherever you serve it! They will ask for it

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 12 large mushrooms or 18 medium mushrooms
• 2 tablespoons salad oil
• 1 (6 ounce) package frozen crabmeat , thawed and drained (or use fresh..I do)
• 1 egg , lightly beaten
• 2 tablespoons mayonnaise
• 2 tablespoons onions , finely chopped
• 1 teaspoon lemon juice
• ½ cup soft breadcrumbs , divided equally
• 2 tablespoons butter or 2 tablespoons margarine , melted

Directions:

1. Gently rinse mushrooms, and pat dry.
2. Remove stems.
3. Brush caps with salad oil, and place upright in a buttered baking dish.
4. Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
5. Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter.
6. Sprinkle over crab mixture. Bake at 375 for 15 minutes.
7. They should be a golden brown on the breadcrumb/butter topping.
8. Serve immediately.
9. Also, caution when they are served.
10. There will be juice in the cap under the mixture which will be VERY hot.

Reviews

[Christine1]

This is a wonderful dish! I make it during the Holidays as an appetizer and it's always the first to go. Make sure your family &/or your guests know that they are VERY hot when first taken out of the oven!!!

[Joan Bowman]

Wonderful appetizer...I found that 20 minutes in my electric oven is better. The next time I made this I sprinkled Sargento Mexican shredded cheese on top rather than the bread crumbs and it was great. I will make this many times, especially for holidays. Joan

[pabs]

Very nice dish. I couldn't find the large mushrooms so I used a large package of the small ones and it worked just fine. I also put in a tiny bit of shredded mozzarella with the stuffing mix. Next time I might bake for just a couple of minutes longer.