Deviled Crab Stuffed Mushrooms

Recipe by Katchick
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
YIELD: 48 approx.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean mushrooms, remove stems and place in a 13 X 9" baking dish. Place in the baking dish as tightly as you can, because they will slightly shrink when cooked. I use the small to medium mushrooms.
  • Drain crabmeat and flake. Set aside.
  • In a non stick skillet, cook onions, bell pepper and celery in the butter until the onions are slightly golden. Add milk and cracker crumbs and cook until thickened. It is at this point that you want your mixture to be like a thick batter. Add more cracker crumbs if needed.
  • Remove from heat and add the beaten eggs, salt, pepper, cayenne pepper, mustard and crabmeat. Mix well.
  • Spoon the crab mixture into the mushroom caps until you've used it all.
  • Bake at 400 degrees until the peaks of the crab mixture is golden brown.
  • Add shredded cheese, as much as you like and bake a little longer until the cheese is melted. You can also use mozzerella, but Monterrey Jack has a bit more flavor. Best served hot or warm, but quite tasty cold too.
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