Here is a recipe to Make Crab-Stuffed Mushrooms for your guests as an appetizer. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks like a great appetizer to serve to guests at holiday parties or anytime of year. Have fun and Happy Cooking!
What You’ll Need:
- 1/2 stick butter
- 6 oz. package Long Grain and Wild Rice Mix
- 2 – 3 packages jumbo mushrooms
- 2 green onions, minced
- 1 T. flour
- 1/8 t. black pepper
- 3/4 C milk
- 2 C white bread crumbs (4 slices)
- 1 T. cooking wine or dry sherry
- 6 oz. package frozen Alaskan King or Snow Crab, thawed, drained, and flaked
- 1/2 C shredded Cheddar Cheese
- 8 oz. shredded Mozzerella Cheese
- 1 T. minced fresh parsley
- Step 1
Prepare rice as label directs, keep warm.
- Step 2
Remove stems from mushrooms; dice and reserve stems.
- Step 3
In a 12″ skillet, melt 2 T. butter. Add mushroom caps and cook for 5 minutes, turning caps once. Remove caps to an 8 X 8 baking pan.
- Step 4
In same skillet, melt 2 T. butter, add green onions and reserved mushroom stems and cook until tender.
- Step 5
Stir in flour and pepper until blended. Gradually stir in milk and cook until mixture is slightly thickened and smooth, stirring constantly. Stir in bread cubes, sherry crab and cheddar cheese. Remove from heat.
- Step 6
Preheat oven to 425 degrees.
- Step 7
Spoon crab filling into mushroom caps. Bake 10 minutes or until hot.
- Step 8
Top each mushroom ca with some shredded mozzarella cheese and bake 3 minutes longer or until cheese is melted.
- Step 9
To serve, spoon rice mixture onto warm platter, arrange mushrooms on rice, sprinkle with fresh minced parsley. Serves 5.
- Step 10
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!