Crab Stuffed Mushrooms III Recipe -
Crab Stuffed Mushrooms III Recipe
  • READY IN 40 mins

Crab Stuffed Mushrooms III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
  3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
  4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
  5. Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
  6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2006

Ok I liked this recipe, but only gave 4 stars because you should NEVER soak mushrooms. All that does is add more moisture to them....and makes them soggy. They were a little dry, but the flavor is nice. I will probably add to my recipe file...and make again. Thanks for the post.

Most Helpful Critical Review
Dec 31, 2003

This recipe tremendously dissapointed me..I feel that the mushrooms were over wet..and that the celery played a horrible part in the overall dish. The filling left much to be desired..there are numerous changes to be made to this..please do not try this at home, unless under the eye of a trained professional...It was incredibly bland...I am glad I experimented before serving to guests.

May 04, 2006

I love stuffed mushrooms and thought this recipe was quite good, however, next time I won't soak the mushrooms first as it made them kind of soggy.

Apr 24, 2004

NEVER, EVER, soak mushrooms in water! This is a definite no no when preparing them as they'll end up soaking up all that water. Simply wipe them with a damp paper towel. The filling was very good, although I cheated and used Boursin herbed cream cheese instead of having to add my own seasonings. I also took it a step further and placed the mushrooms on a small square of Phyllo dough and wrapped them up into little bundles before I baked. Very nice appetizer Lynda and thanks!

Apr 08, 2003

Not a big fan of this recipie. Soaking them in water and lemon made them extremely watery. They were bursing with water when we ate them. Also, the uncooked onion and celery made for an unpleasant crunchy texture. They were also bland.

Dec 14, 2006

I tried this recipe for the 4th of July. The mushroom caps were gone as soon as the first few people arrived! They loved it! Its a great recipe.

Mar 02, 2006

Cut the recipe. I used imitation crab and the flavor just wasn't there. Next time I'd use real crab..and up teh spice a bit more.

Apr 16, 2004

This is a great recipe. I did change a few things though. I skipped the soaking in lemon juice and pouring the water over the mushrooms. Then I added 1-2 cloves of garlic and near the end of baking time I topped with mozzarella cheese until browned.


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  • Calories
  • 47 kcal
  • 2%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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