Crab Stuffed Mushrooms

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 12-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • When Making this dish I always use imitation crab meat, it is cheaper and in this dish not noticeable. (Update: I have since found out that not all imitation crab is equal. The imitation crab I get comes from the seafood counter and looks like shelled crab legs.).
  • Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be.
  • In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning.
  • Stop eating the filling!
  • Spoon generous amounts of filling into the mushroom caps.
  • Stop eating the mushrooms!
  • In a muffin tin, spoon a generous amount of butter into each cup.
  • Heat tin in oven until butter is melted.
  • Place stuffed mushroom caps into each muffing tin stuffing side up.
  • Bake approx 15 - 20 minutes until mushroom caps appear cooked.
  • Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava.
  • Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them.
  • Be careful they are hot. Serve after a few minutes cooling time.
  • What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.
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