Posted by Denise on January 03, 2001 at 10:38:35:
In Reply to: stuffed crab mushrooms posted by Erica Miller on January 02, 2001 at 17:34:01:
Crab Stuffed Mushrooms
12 to 14 stuffing mushrooms (medium)
1 tablespoon butter
1 clove garlic, minced
4 green onions, chopped
1 can flaked crab meat (6 oz. - drained)
1 can water chestnuts (5 oz. - drained and chopped)
1/2 cup mayonnaise
2 tablespoons chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste
Melt butter in a frying pan and sauté chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise, salt and pepper. Mix with a wooden spoon until the mixture sticks together. Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushrooms with the bread crumb mixture and pat into a ball. Put mushrooms on a baking tray (does not require to be greased) and bake at 350 for about 25 minutes or until mushroom caps start to brown.
Crab-Stuffed Mushrooms
1 pound medium-large mushrooms
1 (7 oz.) can crab meat, drained
5 green onions with tops, finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1/3 cup mayonnaise
freshly grated Parmesan cheese for sprinkling
paprika for sprinkling
Preheat oven to 350.
In medium bowl, combine crab meat, green onions, herbs, salt and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until combined.
Remove stems from mushrooms. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filing, and place them in an ungreased shallow baking pan. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven and serve immediately.
Crab Stuffed Mushrooms
1 pound fresh mushrooms, appx. 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese slices
Preheat oven to 400.
Sauté celery, onion and pepper in butter for 2 minutes, transfer to a place and cool in refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except the cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake for 12-15 minutes until cheese is lightly browned.
Tip:
You can use a pastry bag with a large tip to fill the mushrooms.
Crab Stuffed Mushrooms III
60 mushrooms
1 lemon, juiced
1 quart water
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon sour cream
1/2 cup cream cheese, softened
2 tablespoons dry bread crumbs
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup crab meat
2 tablespoons paprika
Preheat oven to 350.
Rinse mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with the lemon juice.
In medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each with a dash of paprika.
Bake for 7 to 10 minutes, until lightly brown.
Cheese and Crab Stuffed Mushrooms
1 pound (2 pints) fresh mushrooms
2 tablespoons onion, chopped
2 tablespoons butter
1/4 cup soft bread cubes
1/4 cup crab, finely chopped
1/2 teaspoon salt
2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
1/2 cup white wine (or cooking sherry)
1/2 cup cheddar cheese, shredded
Remove stems from mushrooms and set caps aside; chop stems. In small skillet, sauté onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing. Place in 9" square or shallow baking dish. Pour wine around caps. Bake at 400 for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare cover and refrigerate. Bake as directed.)
Alaskan Amber Crab Stuffed Mushrooms
30 - 40 mushrooms
2 tablespoons butter
2 tablespoons fresh minced garlic
1 tablespoon dried parsley
1 1/2 teaspoons dry ground ginger
1 teaspoon dried (ground?) rosemary
1 cup Alaskan Amber
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
8 ozs. cream cheese
1/4 cup dry bread crumbs
3 cups fresh Alaska crab meat, cooked, flaked (about 2 pounds of legs
1 cup Asiago cheese, grated or thinly sliced (about 1/4 pound)
1 cup of Kasserie cheese, grated or thinly sliced (about 1/4 pound) (you may substitute jack and cheddar for cheeses.)
Rinse mushroom caps gently in cool water and drain well. Remove the stems, laying caps face down on a sheet pan to dry. Dice the stems or process briefly in a food processor.
In a large saucepan over low heat, melt the butter, then add the garlic, parsley, ginger and rosemary, stirring until aromatic. Add the diced mushroom stems, and cook until the mushrooms release their moisture and most of the liquid evaporates.
Add the Alaskan Amber, Worcestershire and black pepper. Simmer over low heat about 10 minutes. Remove from heat and cool slightly.
Stir in the cream cheese and bread crumbs. (Note that you can prepare the mixture to this point and refrigerate until later.)
Stir in the crab meat.
Spoon the mixture into the drained mushroom caps, filling them generously, and place on a rimmed baking sheet.
Bake at 375 for 20 minutes.
Remove from oven and top with cheese and return to oven. Continue baking until cheese is bubbly, about 5-10 minutes.