Crab Stuffed Mushrooms II

Crab Stuffed Mushrooms II

22 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Kimber
Recipe by  Kimber

“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

Adjust Servings

Original recipe yields 20 servings

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Directions

  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.

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Reviews (22)

Rate This Recipe
JLAVERY813
59

JLAVERY813

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

roncoop
50

roncoop

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 sesame oil in the bottom of the baking dish along with several pats of butter. Had to drain it after about 35 minutes in the oven at 325 covered, finished it off for 10 minutes under the broiler at 400 to give it some brown. I loved these! This recipe was a great place to start for me. Careful with the dijon mustard though...

SCHMARTGRL
49

SCHMARTGRL

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!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 1.6 g
  • < 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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