recipe reviews for:

Crab Stuffed Mushrooms

“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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Reviewed: Apr. 28, 2012

This recipe is ok as a starting-off point, but left alone I didn't care for it at all. I added fresh italian parsley, lemon pepper, a little cayenne pepper, fresh lemon juice (about 1/2 a lemon), sharp cheddar and mozzarella cheeses, onion salt, and a little cream to the crab mixture. It definitely tasted a lot better after I doctored it up. I think next time I will just go with a cream cheese and crab mixture, because I believe it would taste better. Lesson learned! If you were to add just one ingredient to the original recipe list, it should be some fresh lemon juice to brighten it up a little bit.

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Reviewer:

rocksoutforcheese

Cooking Level: Expert

Living In: Creston, Iowa, USA

Reviewed: Mar. 16, 2012

I made these for my dad's 60th birthday party and someone asked which restaurant they came from! These are great and easy! I live in Seattle, so I was able to get some great fresh crab meat from Pike Place Market. The only change I made was to use about 9-10 oz of crab meat because I wanted more crab flavor than anything else. My brother-in-law was eating the filling out of the bowl! Will definitely be making this again.

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Reviewer:

BusyAccountant

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 7, 2012

Sooo good but needed more muchrooms to use all filling

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ceharley

Reviewed: Jan. 31, 2012

Yum! Also good with other cheeses and sausage instead of crab. This dish is easy to tweak and experiment with.

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lastovich82

Reviewed: Dec. 27, 2011

Everyone loved these at our Christmas party. I normally make stuffed mushrooms filled with cream cheese filling but thought this would be a nice change. I think I like these better and we will definitely be having them again. Due to the size of my mushrooms, I found I had to bake them longer than 15 minutes. Think I added another 5-10 minutes to get the right tenderness.

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Reviewer:

janicel

Reviewed: Dec. 22, 2011

Sorry, I was really disappointed in this one. Mushrooms were still raw and filling had no taste.

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alleycat3

Reviewed: Nov. 25, 2011

I'm sorry, I think these sound so good and I LOVE crab stuffed mushrooms....however, these turned out terrible. I made them as written and there was no taste...I even tried adding ingredients after and it was still lifeless. I will not be making this recipe again.

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Reviewer:

lepowers

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Cooking Level: Beginning

Reviewed: Nov. 14, 2011

I made these for my birthday party this past weekend. They were an absolute hit. I did not have savory and did not substitute it, but did use fresh herbs instead of dried, the taste was amazing. My friends have discriminating taste and I knew they would be great judges, they loved it. Easy to make and I will be doing these again!

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missyboston

Reviewed: Oct. 11, 2011

good but not amazing......easy to prepare

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Reviewer:

AnnTyz

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Bethpage, New York, USA

Reviewed: Sep. 12, 2011

Delicious! I left out the savory because I did not have any. I doubled the recipe and used 1 package each of imitation crab and imitation lobster (its what I had). *Update* I wanted to make this again, but I wanted to incorporate the filling into a more substantiating meal. I made the filling and chopped up the mushrooms to add to it and I added the paprika to the mix. I rolled it all into a puff pastry sheet and baked it, and it was amazing!

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