Crab Stuffed Mushrooms II20 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“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.” - by Kimber
Original recipe yields 20 servings
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (20 total)
- 52 cal
- 3.7 g
- 1.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"These are great appetizers. I ommitted the pimento and the water chestnuts, adding a bit more parmesan...." See more"
"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 sesam..." See moree 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..."
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