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Crab-Stuffed Mushrooms Recipe

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This recipe for Crab-Stuffed Mushrooms, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Trosin
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 large portabella mushrooms
6 oz. fresh crab meat
1/2 c. cream cheese at room temperature
3/4 c. shredded mozzarella cheese
freshly chopped chives and parsley to taste
dash of sea salt
dash of paprika

Directions:
Directions:
1. Clean mushrooms to remove dirt from caps. Scoop out the gills underneath the caps. Remove the stems from the mushrooms.

2. Mix cheeses together and add the herbs and sea salt until evenly distributed. If using pre-packaged crab, be sure to drain off any liquid. Then, gently fold the crab into the cheese mixture. Try to leave the crab lumpy. Finally, spoon the mixture into mushroom caps. Place mushrooms upright on flat baking sheet. Sprinkle paprika on top for additional color.

3. Bake at 350 for 20-25 minutes or until mushrooms are fully cooked. Depending on the sizes of the mushrooms, smaller ones may need to be removed before larger ones. Don't stray too far from the oven, or your wonderful crab will burn!

Personal Notes:
Personal Notes:
I created this recipe late one night, and I was quite proud of my concoction. Unfortunately, I have since discovered lots of similar versions on the internet, so it is not an original idea. This recipe here represents the most basic ingredients, but I have also added horseradish or garlic or lemon or minced onions. Different cheeses can be substituted too; parmesan, cheddar, or herb-flavored cream cheeses are tasty! Since this recipe uses so few ingredients, try to use the freshest products! Accurate measurements are not required, so this is an easy recipe to modify.

 

 

 

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