Does anyone know a good recipe for crab stuffed mushrooms that makes them a little on the creamier side?

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  • Anonymous
    1 decade ago
    Favorite Answer

    20 large fresh mushrooms, stems removed

    3 tablespoons Italian-style salad dressing

    1 cup crabmeat

    3/4 cup bread crumbs

    2 eggs, beaten

    1/4 cup mayonnaise

    1/4 cup minced onion

    1 teaspoon lemon juice

    1. Preheat oven to 375 degrees F (190 degrees C). Spray a cookie sheet with non-stick cooking spray.

    2. In a shallow bowl, marinate mushrooms in Italian dressing for 20 minutes. Drain well.

    3. In a small mixing bowl, combine crabmeat, 1/2 cup of breadcrumbs, eggs, mayonnaise, onions, and lemon juice. Fill the mushroom caps with the mixture. Arrange the mushrooms on the prepared baking sheet. Top with remaining breadcrumbs.

    4. Bake for 15 minutes.

  • Anonymous
    1 decade ago

    CRAB STUFFED MUSHROOMS

    25 lg. mushrooms

    1 green onion

    1 stick butter

    1 tsp. fresh parsley, finely chopped

    2 tbsp. flour

    1/2 c. half and half

    4 oz. flaked crabmeat

    4 oz. Monterey Jack cheese, cut in small pieces

    Salt and pepper to taste

    Rinse mushrooms, but do not soak. Carefully remove stems. Mince enough stems to make 1/2 cup. Mince the onion. Saute the minced mushroom and onion in 1 tablespoon butter until all liquid evaporated. Add a pinch of salt and parsley, mix well. Let cool. In a small saucepan, melt 2 tablespoons butter over low heat. Add flour and cook 5 minutes until it is a gravy like consistency. Slowly add the half and half. Mixture will thicken to a doughy consistency. Cook about 10 minutes. Add salt and pepper to taste. Let cool. In a bowl combine the mushroom mixture, flour mixture and the crab meat. Mix well. Melt the remaining butter and coat each mushroom cap. Place stuffing in each cap and top with a small piece of cheese. Bake at 375 degrees for 10 to 12 minutes, until bubbly hot and golden brown.

    Source(s): ME THE GREAT
  • 1 decade ago

    I don't have a recipe for you off the top of my head, but it sounds like you might have one already, you just want it creamier. If that's the case, consider this: most stuffed mushroom recipies rely on lots of butter, cheese, mayo, and/or oil to make the filling moist. Try substituting some jarred Alfredo sauce for some of the one of those ingredients in any recipe you might already have. Add it carefully, watching the consistency of the filling, and I bet you'll be happy with the result.

  • Anonymous
    1 decade ago

    * 1 pound large mushrooms

    * 6 tablespoons butter

    * 3 green onions, minced

    * 3 to 4 tablespoons minced red bell pepper

    * 4 ounces crab meat

    * 1 cup fresh fine bread crumbs

    * 1/4 teaspoon salt

    * 1/4 teaspoon Cajun or Creole seasoning blend

    * 1/8 teaspoon pepper

    * 2 tablespoons Parmesan cheese

    Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

    Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

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  • Anonymous
    1 decade ago

    INGREDIENTS

    1 pound fresh mushrooms

    7 ounces crabmeat

    5 green onions, thinly sliced

    1/4 teaspoon dried thyme

    1/4 teaspoon dried oregano

    1/4 teaspoon ground savory

    ground black pepper to taste

    1/4 cup grated Parmesan cheese

    1/3 cup mayonnaise

    3 tablespoons grated Parmesan cheese

    1/4 teaspoon paprika

    DIRECTIONS

    Preheat the oven to 350 degrees F (175 degrees C).

    In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

    Wipe the mushrooms clean with a damp towel. Remove stems. 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 filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

    Bake for 15 minutes. Remove from oven, and serve immediately

    Source(s): http://allrecipes.com/recipe/crab-stuffed-mushroom... This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first."
  • 1 decade ago

    I loved Crab!! and I love MushRooms!!

    you can always make a basic alfredo sauce to top your delicious shrooms.

    I don't know your quantity, but here's a basic recipe.

    you need 2 cups of heavy cream

    2 tablespoons white pepper

    1 tsp nutmeg

    and some citrus peel. I like to use orange, but lemon is most commonly used. maybe about 5 large strips, FINELY CHOPPED and no rind! The rind (white part) of any citrus is extremely bitter and even more so when cooked.

    1 cup parmesan cheese and salt to taste.

    reduce your cream at medium heat.

    add your white pepper and nutmeg and citrus peel.

    reduce the sauce until it begins to change in color.

    lower the temp. to low.

    at this point add your cheese and stir in until it melts and sauce thickens.

    pour over each shroomy before service and voila!

    Crab stuffed mushrooms in a citrus cream alfredo sauce.

    Bon Appetite!

  • 1 decade ago

    To make any stuffed mushroom recipe creamer just add cream cheese to the mix, gives it a rich taste also

  • 1 decade ago

    mayoonaise and cream cheese yummy my ma makes it that way

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