Crab Stuffed Mushrooms III

Crab Stuffed Mushrooms III

MS.CHEF

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

40 m servings 47 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

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  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

Read all reviews 30
  1. 40 Ratings

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Most helpful positive review

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 flavo...

Most helpful critical review

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 ...

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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 flavo...

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.

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 goo...

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 ...

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 unpl...

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.

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.

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 bak...

never soak or wet mushrooms---they will get extremely tough and "rubbery" recipe was ok. i prefer more flavor

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