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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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I'm not exactly sure where I found this recipe, but has become a family favorite. Everyone who I've served it to, ask for the recipe. Ingredients:
1/2 cup cream cheese |
1 cup crabmeat, defrosted and well drained (canned works well too) |
1/4 cup chopped almonds (optional) |
1 teaspoon garlic, finely chopped |
1 tablespoon lemon juice |
2 tablespoons finely chopped parsley |
1 teaspoon worcestershire sauce |
salt |
1/2 cup fresh breadcrumb |
24 medium mushroom caps |
1 cup melted butter |
2 tablespoons lemon juice |
1 teaspoon grated lemon rind |
2 tablespoons parsley |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. Combine together cream cheese, crabmeat, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce and hot pepper sauce in a bowl. Season to taste and stir in bread crumbs.
3. Remove the stems from mushrooms and cut thin slices from the rounded side of the cap, to make sure it stands securely. Fill each cap with 1 to 2 tsp of the crab mixture.
4. Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms.
5. Bake for 12 to 15 minutes or until caps are cooked.
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