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Crab Stuffed Mushrooms

Contributed By: Constance, TN | See all of Constance's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
These mushrooms are as good if not better than the ones you order out!
3 tablespoon butter
24 – 36 fresh mushrooms
2 tablespoons butter
2 tablespoon minced onion
1 teaspoon lemon juice
8 oz. cut diced cooked crabmeat (I use imitation)
½ cup soft bread crumbs
1 egg beaten
¾ cup shredded Monterey Jack cheese, divided
Preheat oven to 400.

Place 9 x 13” baking dish with 3 tablespoons butter in oven to melt butter, don’t burn. Carefully remove stems from mushrooms. Roll mushroom caps in butter and coat each one. Place in baking dish. Finely chop stems.

Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in chopped stems and onion, cook until soft, about 3 min. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft breadcrumbs, egg and ¼ cup cheese. Thoroughly blend the mixture. Arrange caps cavity side up and stuff cavities generously with the crabmeat mixture. Top with remaining cheese. Bake uncovered for 15-20 minutes, until cheese is melted and lightly browned, serve warm. Makes 24 – 36 caps, depending on how large caps are. Delicious!

Date Added: 11/03/2009
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