CRAB STUFFED MUSHROOMS
Crab Stuffed Mushrooms
- 12 large fresh mushrooms, stems removed
- 1 (6 ounce) package dry stuffing mix (any kind)
- 1 (8 ounce) package cream cheese, softened
- 1/2 pound crabmeat, flaked
- 2 cups butter
- 2 cloves garlic, peeled and minced
- salt and pepper to taste
- garlic powder to taste
- sliced green onions for garnish (optional)
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
Prepare dry stuffing mix according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and crabmeat. Season with salt, pepper, and garlic powder to your tastes. Form mixture into small meatballs and stuff mushrooms with the mixture. Drizzle with the garlic butter.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
This recipe involves using real crabmeat, often times sold in a can. (I get mine at Trader Joe's.) If you have difficulty getting real crab from your fish monger or local grocery store, you can use the imitation crab sticks. I do think it's worth the effort in getting the real deal though! The crabmeat is tossed with chopped mushroom stems, dry stuffing mix, and cream cheese. Form small golfballs of this mixture and stuff into the caps of mushrooms. Bake and enjoy - it's just that simple and delicious too...