Favorite Crab-Stuffed Mushrooms Recipe

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When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!

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Favorite Crab-Stuffed Mushrooms Recipe

Prep: 30 min. Bake: 25 min.

Yield: 16 Servings

30 25 55

Ingredients

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
2 slices bread, crusts removed and cubed
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
48 whole medium mushrooms
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
Paprika

Directions

In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion.
Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside.
In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap.
Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender. Yield: 4 dozen.

Originally published as Crab-Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p190

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Favorite Crab-Stuffed Mushrooms

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(1-1) of 1 reviews

Reviewed on Feb. 03, 2011 by 44473

I have made this recipe twice now, both times to rave reviews. These are moist (not dry at all) and taste fantastic! I used baby portabella mushrooms and ground the stems (for stuffing) very fine in a food processor. Very good!