Crab Stuffed Mushrooms III |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked. Ingredients:
60 mushrooms |
1 lemon, juiced |
1 quart water |
1/2 cup chopped onions |
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 crabmeat |
2 tablespoons paprika |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
5. Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
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