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: Jul. 9, 2008

found it quite tasteless really. crab flavour did not come through. Like them better with ground beef or veggie mix. waste of crab meat.

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dana

	Cooking Level: Expert Home Town: St. Catharines, Ontario, Canada Living In: Barrie, Ontario, Canada
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Reviewed: May 19, 2008

These were not good at all. The only thing you could taste was the oregano. Very overpowering.

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momothree


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Reviewed: Mar. 19, 2008

I don't know what I did wrong with these. They were so watery. Maybe because I used packaged crab??

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MrsB

	Cooking Level: Intermediate Home Town: Crystal Lake, Illinois, USA
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Reviewed: Jan. 6, 2008

These were very good. Instead of 7 oz of crab, I went to a fish market and bought 10 oz of fresh crab meat. That cured any "too wet" problem others were concerned about. I also cooked them five minutes longer, adding some shredded cheese to the top for those last few minutes. Very nice.

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Michelle

	Cooking Level: Expert Home Town: Brawley, California, USA Living In: Monterey, California, USA
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Reviewed: Jan. 2, 2008

Delicious! I made these for Christmas Eve and they turned out great. Very well seasoned. I aded some bread crumbs to the mix to dry up the filling a tad.

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JANELLEMP


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Reviewed: Dec. 27, 2007

This mushrooms were sooooo yummy. The best crab stuffed mushrooms i have ever tasted so far. I made to baking dishes of them and all i got out of them were 5 mushrooms. All the others my fiance was shuffling down as crazy. He agreed that these were the best crab stuffed mushrooms he ever had. Thanks so much for the recipe. And to all the others that are reading the reviews this is an absolutely keeper and so easy to make.

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jbehrin


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Reviewed: Dec. 25, 2007

I prepared this dish for my family and friends for our Christmas Eve family tradition of snack foods, drink and fun. It was a huge hit. I was asked several times for the recipe. This will become a regular dish for my family.

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MsLawson


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Reviewed: Dec. 25, 2007

Very fast prep time, I let this mixture set overnight, tasted in the morning and it all blended together, very good taste

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Master-Nate


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Reviewed: Dec. 10, 2007

The filling had a great flavor. Was so simple to make, too!

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SHANNYN79

	Cooking Level: Intermediate Living In: Altoona, Pennsylvania, USA
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Reviewed: Nov. 12, 2007

My husband raved about these! I skipped the onions, as I was out and put shredded cheddar on top. Very well-seasoned and super tasty! Thanks for the great recipe!

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NewlywedMeg

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Salem, Oregon, USA
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Reviewed: Sep. 23, 2007

I made these for a party last night and the only complaint I heard was that I didn't make enough~!! Everyone loved them and now I know to double the recipe next time!!

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Jamie

	Cooking Level: Intermediate Home Town: Sarasota, Florida, USA
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Reviewed: Jul. 22, 2007

This is one of the best stuffed mushroom recipes I've ever tried. I altered it slightly by adding more paprika as well as dried chopped onion and it was wonderful. With all the other stuffed mushroom recipes I have used before with crab, this is the only one I could find where you could still distinctly taste the crab after it was baked.

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archery_babe_1507


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Reviewed: Jul. 18, 2007

good not great. will make again but need to add something for some texture

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ktchup


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Reviewed: Jun. 30, 2007

Awesome!

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ANARIELLE


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Reviewed: Jun. 26, 2007

gross. they dint turn out, were still mushy, had no flavor. really disappointed.

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missanna


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Reviewed: Jun. 11, 2007

Made this recipe as part of a Mother's Day meal. My whole family loved it and my dad requested it as part of his father's day meal. Weeks later he has just reminded me that I have to make it for father's day. I added fresh garlic but otherwise kept the recipe as is. Delicious!

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