Crab-Stuffed Mushrooms
“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
Ingredients
- 1 medium tomato, seeded and diced
- 1/2 cup soft bread crumbs
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 30 medium fresh mushrooms
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
Reviews
Really tasty. I used fresh Dungeness crab in lieu of the canned crab and added some freshly minced chives for a bit more flavor and color. These disappeared fast.
Just o.k a little bland . Will try again with differnt seasonings.
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OMG this one is out of the park, and easy to make. We ALL loved it.
Looked pretty, a little bland - I think I would add some fresh garlic next time