Recipe by Chilicat
Yes, you read correctly... K-rab! Don't laugh, it's cheaper than real crab and you don't have to worry about shells! This recipe is adapted from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Top Review by Lvs2Cook
I love mushroom anything and we really enjoyed these. Using imitation crab was a great way to have the flavor of crab but keep the costs down but I don't see any reason why real crab could not be subbed. They were easy to make and even easier to eat. Thank you for posting! Made for Pick~A~Chef, Spring 2008.
- 24 medium mushrooms
- 1⁄2 lb imitation crabmeat
- 1⁄3 cup finely chopped black olives
- 1⁄4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- parmesan cheese, grated
Directions See How It's Made
- Preheat oven to 400°F.
- Remove stems from mushrooms; mince stems.
- In a bowl, flake imitation crab; add minced mushroom stems, olives, mayonnaise, parsley, lemon juice, and garlic and onion powders.
- Fill mushroom caps with krab mixture. Sprinkle with cheese. Place on baking sheets.
- Cover with foil and bake for 12 to 15 minutes. Uncover and continue baking until golden brown, about 5 more minutes.
- Serve immediately.