Crab Stuffed Mushrooms III recipe

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Ingredients

60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 tablespoon sour cream
½ cup cream cheese, softened
2 tablespoons dry bread crumbs
1 teaspoon lemon juice
⅛ teaspoon garlic powder
¼ teaspoon salt
¾ cup crabmeat
2 tablespoons paprika

Nutrition Info

46.7 calories
carbohydrate: 3.9 g
cholesterol: 11.2 mg
fat: 2.6 g
fiber: 1.2 g
protein: 3.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 75.5 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

20 servings

Recipe Note

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

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