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Crab Stuffed Mushrooms Recipe
|Mushrooms||1 1⁄4 Pound (24 Medium Sized)|
|Minced green onion||2 Tablespoon (Use Part Of Tops)|
|Lemon juice||1 Teaspoon|
|Cooked crab meat||8 Ounce (1 Cup, Fresh Or Canned)|
|Soft bread crumbs||1⁄2 Cup (8 tbs), about 1 slice firm white bread, whirled in blender|
|Egg||1 , beaten|
|Dill weed||1⁄2 Teaspoon|
|Shredded jack cheese||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1329 Calories from Fat 821
% Daily Value*
Total Fat 93 g143.8%
Saturated Fat 55.7 g278.3%
Trans Fat 0 g
Cholesterol 447.5 mg
Sodium 842.5 mg35.1%
Total Carbohydrates 41 g13.6%
Dietary Fiber 7.4 g29.4%
Sugars 12.2 g
Protein 82 g164.8%
Vitamin A 69.2% Vitamin C 35.2%
Calcium 76.5% Iron 35.7%
*Based on a 2000 Calorie diet
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion and cook, stirring, until onion is limp.
Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.