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Crab Stuffed Mushrooms Recipe

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This recipe for Crab Stuffed Mushrooms, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Holman

Category:
Category:

Ingredients:  
Ingredients:  
1 can MILLER’S SELECT or SEA FARE CRAB MEAT (drained)
12 to 18 medium mushrooms
4 Tbsp. unsalted butter
2 Tbsp. minced green onions
1 tsp. fresh lemon juice
1/2 c. bread crumbs
1 egg (beaten)
1/2 c. grated Monterey Jack cheese
1/4 c. dry white wine

Directions:
Directions:
Preheat oven to 400° F. Remove and chop mushroom stems. Saute onions and mushroom stems in 1 Tbsp. of butter until soft. Mix lemon juice, egg, and cheese in a bowl. Add slightly cooled onions mixture. Gently fold in bread crumbs and crab meat. Put 3 Tbsp. melted butter in a shallow ovenproof baking dish. Add mushroom caps and turn to coat with melted butter. Fill each mushroom cap with the crab stuffing. At this point, mushrooms may be covered and refrigerated in the baking dish for up to 24 hours before cooking. Before baking, pour wine in the bottom of the baking dish. Bake 15-20 minutes at 400° F. Serve hot.
Yield: 12-18 delicious crab stuffed mushrooms

Number Of Servings:
Number Of Servings:
Makes 12-18 delicious crab stuffed mushrooms.
Personal Notes:
Personal Notes:
I worked for the Miller family and learned some of the tricks of the trade in using their products. Crab falls apart easily. Open the can of crab, turn it upside down with the lid lying on top of the crab - in the sink, allowing the liquid to drain out.

 

 

 

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