Crab-Stuffed Mushrooms

1 C Cooked flaked crab
8 oz Cream cheese — softened
1 tsp Lemon juice
2 dashes Worcestershire sauce
1/4 tsp Basil
1/4 tsp Garlic powder
2 Green onions — minced
1/8 tsp Lemon pepper

24 lg Mushrooms
1/2 C Cheddar cheese — grated
2 tbsp Freshly grated Parmesan cheese

1. Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.)
2. Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
3. Bake at 450 degrees F for 15-20 minutes and serve warm.

Serves: 24

Per Serving (excluding unknown items): 48 Calories; 4g Fat (75.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Back to Appertisers and Snack Menu

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *