Crab Stuffed Mushrooms II

Crab Stuffed Mushrooms II

22
Kimber 15

"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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Ingredients

35 m servings 52 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
  3. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
  4. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

Reviews

22
  1. 32 Ratings

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Most helpful positive review

These are great appetizers. I ommitted the pimento and the water chestnuts, adding a bit more parmesan.

Most helpful critical review

They were pretty good but I had better. I added a bit more cream cheese, used lump crab and left out the water chestnuts. Maybe adding another squeeze of mustard but with the price of crab I may...

These are great appetizers. I ommitted the pimento and the water chestnuts, adding a bit more parmesan.

I used about 1/2 cup green onions no pimentos or water chestnuts. I put a litle parm cheese in the crab mix while cooking it plus a healthy amount of garlic and onion powders. I also used some...

These are FANTASTIC!!!! Even my boyfriend, who is terribly finicky, loved these. Also, you can put them together and refrigerate them until you are ready to bake them. WONDERFUL!

They were pretty good but I had better. I added a bit more cream cheese, used lump crab and left out the water chestnuts. Maybe adding another squeeze of mustard but with the price of crab I may...

Amazing! I had these at my graduation party and they were so delicious, everyone loved them. This is a new favorite in my family for parties and dinner appetizers.

This recipe was good, but not great. It was somewhat bland.

Too much trouble. Too many other ingredients interfere with the dleicate flavor of the crab.

This recipe is very easy! This was a test for my Super Bowl Buffet menu. They were a big hit. So these crab stuffed mushrooms will hit the buffet table for the Big Game!

These were OK... I thought they were pretty good, but I took them to a party and they just didnt' go over very well. Someone actually told me not to bother making them again. They were just k...