ish I always use imitation crab meat, it is cheaper and
Remove stems from mushrooms; set caps aside. Finely chop
Rinse and pat dry mushrooms.
Remove stems and brush caps with oil.
Place on buttered baking dish.
Combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 cup of bread crumbs with melted butter.
Sprinkle over crab mixture. Bake in preheated 375\u00b0 oven for 15 minutes.
Yields 12 stuffed mushrooms.
Clean mushrooms and remove stems.
Brush with vegetable oil. Chop stems to make 1 cup.
In medium skillet, melt 2 tablespoons butter.
Add mushroom stems and onions.
Saute 5 minutes until soft.
Place in mixing bowl with crabmeat, sour cream, egg, 1 cup bread crumbs, dill, salt and pepper.
Mix.
Spoon into mushroom caps.
Melt 2 tablespoons butter.
Add remaining bread crumbs. Sprinkle over each mushroom.
Bake in preheated oven until hot (350\u00b0).
Makes 18 stuffed mushrooms.
To make mushrooms, Remove stems from mushrooms and chop fine.
Put
Clean mushrooms, remove stems and place in
o the breadcrumb mixture; Add crab meat to bread crumb mixture
Preheat oven to 375\u00b0F.
Melt butter in a medium skillet over medium heat and saute onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
Spoon mixture into mushroom caps and top with slices of cheese.
Bake 12-15 minutes or until cheese is lightly browned.
he stems out of the mushrooms,set aside.
Combine green
n the snow crab and shrimp. Stuff the mushrooms with this mixture
Wash mushrooms and pat dry with paper
Saute mushrooms until browned in butter.
Combine all ingredients, except egg whites, in bowl.
Beat egg whites until stiff.
Fold egg whites into mixture.
Place mushrooms, cap side down, on baking sheet.
Fill with mixture.
Sprinkle with 1/2 cheese and paprika. Bake at 350\u00b0 until puffy, approximately 25 minutes.
Remove stems from mushrooms.
Save for use in soups or sauces. Brush mushroom caps with oil and place in buttered baking dish. In a mixing bowl, combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 of the bread crumbs.
Fill mushroom caps with mixture.
Combine remaining bread crumbs with butter and sprinkle over crab mixture.
Bake in preheated oven (375\u00b0) for 15 minutes. I usually double recipe.
br>Shape 1 portion of crab stuffing evenly around a butterflied
Wash and dry mushrooms.
With a sharp knife, remove stems from mushrooms.
Combine crab meat, parsley and onion.
Stir dry mustard into mayo; toss with crab mixture.
Fill each mushroom crown with a tablespoon of crab mixture.
Place on lightly greased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until heated through.
nd pull stems out of mushrooms. Set stems aside.
Make
he baking dish.
Wipe mushrooms with a damp paper towel
Place picked crab in a mixing bowl. Add finely minced onion and green pepper to crab meat along with other ingredients except mushrooms. Be careful when folding ingredients together to preserve lump texture of crab.
Wash mushrooms and remove stems. Stuff caps with crab mixture and place in refrigerator for at least 2 hours.
Bake in 350\u00b0 oven until mushrooms are tender (about 10 minutes). Brown off under broiler and serve immediately.
Rinse and drain crabmeat; combine crab in a medium bowl with
o 375 degrees F. Wipe mushrooms gently with a damp paper