How To make Crab Stuffed Mushrooms 2
20 Large Mushrooms
Italian dressing 8 oz Crabmeat, well picked
3/4 c Fresh breadcrumbs
2 Eggs, beaten
1/4 c Mayonnaise
1/4 c Onion, minced
1 ts Lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.
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???? Crab Stuffed Mushrooms - [ Way Better Then Red Lobster's ????]
⬇️ Recipe & Instructions Link:
⬇️ How To Clean Snow Crab Fine Dining Style
I think most of us have tried Red Lobsters Crab Stuffed Mushroom.
I'm a fan, yet they aren't as good as this recipe for sure.
This special recipe comes from a family restaurant out on the East coast. #sogood #crab
If you wanted to take it up another notch you could try using two different kinds of crab meat. ????
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CRAB STUFFED MUSHROOMS Appetizer
CRAB STUFFED MUSHROOMS Appetizer
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The Best Recipe for Crab stuffed Mushrooms
Easy Low calorie Crab Stuffed Mushrooms Recipe – just a few ingredients and 30 minutes to make this delicious high end, restaurant quality appetizer at home. Lose weight, feel satisfied and be healthy!)
Ingredients:
5 large portobello mushrooms
2 garlic cloves
1/2 lemon zest
1 tablespoon lemon juice
16 oz (450 gr) crab meat
2/3 cup part skimmed Ricotta cheese
1 tablespoon mustard (I use truffle mustard)
1 tablespoon chopped dill
1/2 cup organic frozen sweet corn
1/3 cup grated Parmesan cheese
1 teaspoon smoked paprika
1 teaspoon truffle salt
1/2 teaspoon black pepper
1/2 teaspoon of favorite herbs or spices
#crabrecipes #crabmushroom #homecooking #looseweightrecipe #fitnessrecipe #dietrecipe
Crab Stuffed Mushrooms Made Easy
My parents loved going to eat in New Orleans so much, going there became their favorite vacation for many years. On one of their trips to New Orleans my mother brought back more than her usual souvenirs. This crab stuffed mushroom recipe was one of many that she brought back home. Funny enough, the original recipe was created by a lady named Marjie Lambert who lives in the same state as my parents.
I've been enjoying making this recipe for many years. I did change a few, little things from the original recipe but I really like the base flavors and ease of the recpie she created.
INGREDIENTS
24 Large or 32 Medium button mushrooms
2 Tablespoons butter
4 green onions, chopped small
½ teaspoon minced garlic (1 clove minced)
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ cup dry breadcrumbs
¼ cup half and half, heavy cream or whipping cream
¾ pound real crab meat, I use claw meat
(check for any shells. If using canned crab meat, rinse in mesh strainer and squeeze the liquid out)
¼ cup grated Parmesan cheese
2 Tablespoons of oil (extra virgin, olive oil, canola oil or any light flavored oil)
Pot to steam mushrooms
Steaming basket
Large skillet
Baking pan
DIRECTIONS
-Preheat the oven to 350
-Place the pot of water onto the stove and turn to high.
-Rinse the mushrooms.
-Remove the stems from the mushroom caps and save the stems.
-Place the caps in the steaming basket.
-Once the water has come to a boil, carefully place the steaming basket with mushroom tops in the pot.
-Place a lid on the pot and steam the mushroom tops for 5 minutes.
-While the mushroom tops are steaming, chop the stems up into small pieces and set aside.
-Let the mushrooms drain and cool while making the filling.
-Heat the skillet over medium heat, then melt the butter.
-Once the butter is melted and the chopped mushroom stems, chopped green onions and the garlic.
-Stir and cook the mixture until most of the liquid has evaporated (It should take about 6 to 8 minutes).
-Next sprinkle the salt, cayenne pepper and breadcrumbs over the mixture and mix.
-Pour the half and half over the mixture and mix well.
-Empty the crab meat on top of the mixture and gently stir it in (make sure to thoroughly mix everything together).
-Continue to stir just until mixture is heated though.
-Lightly oil the baking tray
-Place the mushroom caps on the baking tray.
-Stuff the inside of each mushroom, leaving a little mound on top.
-Sprinkle a pinch of Parmesan cheese on the top of the filling.
-Bake the stuffed mushrooms for 10 minutes.
-If you want to toast the cheese a little, broil the mushrooms for 2 to 3 minutes longer.
-Let the mushrooms cool 3 to 4 minutes.
Serve and enjoy
*To make your own breadcrumbs, lightly toast 2 pieces of white bread on both sides. Try and make sure the slices are dried out. Place the toast in a food processor or blender and process until the toast becomes crumbs.
**The filling can be used inside portobello mushrooms for a main dish.
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms
We used baby portobello mushrooms.
We used the stems from the mushrooms as part of our stuffing mixture. We also added:
1 cup diced onions
1/2 cup chopped parsley
3/4 cup grated swiss cheese
1/2 cup panko breading
8 oz lump crab meat
Saute the onion, mushroom stems and parsley and cool.
Add crab, cheese and panko
Season with salt, pepper and old bay seasoning
Top with grated parmesan cheese
Bake at 350 degrees for 20 minutes on the top rack of the oven.
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THE BEST CRAB STUFFED MUSHROOMS | HOW TO MAKE CRAB STUFFED MUSHROOMS
These Crab Stuffed Mushrooms are so delicious! they are cheesy and full of crab meat! If you are not a mushroom fan...feel free to use the filling as hot dip with bread, or make a crab melt or crab quesadilla!
Ingredients:
12 large mushrooms ( I found I needed about 6 more to use all the filling so if you want to use all the filling for mushrooms, use 18 mushrooms)
2 cups crab meat
3/4 cup fresh breadcrumbs
1 8oz package of softened cream cheese
1/2 c shredded parmesan cheese
1/2 c shredded mozzarella cheese
1/2 c chopped green onions
2 large cloves minced garlic
1/2 Tbsp worcestishire sauce
1/2 tsp old bay seasoning
dash of tobasco
3 Tbsp fresh chopped parsley