Favorite Crab-Stuffed Mushrooms Recipe

5 1 1
Favorite Crab-Stuffed Mushrooms Recipe
Favorite Crab-Stuffed Mushrooms Recipe photo by
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Favorite Crab-Stuffed Mushrooms Recipe

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5 1 1
Publisher Photo
When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!
Recommended: Top 10 Potpie Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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 Holiday & Celebrations Cookbook 2004 , p190

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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 Holiday & Celebrations Cookbook 2004 , p190

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MY REVIEW
44473 User ID: 1263669 133918
Reviewed Feb. 3, 2011

"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!"

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