More Recipes Like Crab Stuffed Mushrooms I

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Crab Stuffed Mushrooms II

Submitted by: Kimber

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

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Savory Crab Stuffed Mushrooms

Submitted by: LaVaun

Mushrooms stuffed with a crabmeat and bread crumb mixture are topped with cheese and baked in a buttery wine sauce.

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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

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Crab and Lobster Stuffed Mushrooms

Submitted by: Minnesotamom

This is the result of trying to duplicate a seafood-chain's recipe. Comes close enough, they're gone the minute they hit the table!

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Crab Stuffed Mushrooms III

Submitted by: Lynda

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

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Stuffed Mushrooms I

Submitted by: J Edin

Crab and cream cheese turn these bite-size mushrooms into a rich seafood treat.

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Stuffed Mushrooms II

Submitted by: Judy

Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.

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Seafood Stuffed Mushrooms

Submitted by: Sydney Lara

You chill this seafood medley for an hour before stuffing--flavors intensify and ingredients hold together nicely.

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Mouth-Watering Stuffed Mushrooms

Submitted by: Angie Zayac

Home Town: Winnipeg, Manitoba, Canada

Living In: Tucson, Arizona, USA

You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed.

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Andie's Stuffed Mushrooms

Submitted by: Andrea Ramos

Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make mouth watering appetizers that are sure to impress your guests.

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