Community Pick
Red Lobster Crab Stuffed Mushrooms
photo by Tasha K.
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb fresh mushrooms
- 1⁄4 cup celery, finely chopped
- 2 tablespoons onions, finely chopped
- 2 tablespoons red bell peppers, finely chopped
- 1⁄2 lb crabmeat
- 2 cups oyster crackers, crushed
- 1⁄2 cup cheddar cheese, shredded
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon black pepper, ground
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup water
- 6 slices white cheddar cheese
directions
- Preheat oven to 400deg F.
- Wash mushrooms and remove stems.
- Set caps aside, and chop half of the stems.
- Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
- Transfer to a plate and cool in refrigerator.
- Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
- Place mushroom caps in a sprayed or buttered baking pan stem side up.
- Spoon 1 tsp stuffing into each mushroom cap.
- Cover with a piece of sliced cheese.
- Bake for 12-15 minutes until cheese is lightly brown.
Reviews
-
I love this dish!! It is a great appetizer and feeds up to 5 people comfortably. The recipe calls for crab meat so I used the canned crab meat. (You can find this next to the Tuna.) When I first made them they were really good, but they were a little dry. So I melted some butter and basted the tops after they came out of the oven. And they turned out perfect!! The second time I made them I used a lot of butter while I sauteed the veggies. The recipe also calls for two cups of oyster crackers, but instead I used a cup and a half. This really balanced the recipe out more. So when I pulled them out of the oven they were really soft and moist, and delicious!! I will definitely be using this recipe again!!
see 18 more reviews
Tweaks
-
Very tasty and quick. I used all the mushroom stems because I didn't have red bell pepper. I also didn't have any crackers (oyster or otherwise) so instead used about 1/2 cup flour to bind the mixture just until it would hold shape. With the rest of ingredients as written, this made enough for 37 generously stuffed mushrooms. I usually stuff mine to a small mound above the mushroom. For a sparse stuff, say flush with the edge of the caps, this would have easily made 50. <br/><br/>Instead of greasing the pan, I rolled each cap in a mixture of melted garlic butter, outside and in, (a tip I got from a different recipe) then poured whatever remained over the stuffed caps before topping with cheese.<br/><br/><br/>The best thing about this recipe is that each bite is full of crab, even though you are using just 8 ounces. Really great way to stretch a dollar without making your guests or family feel deprived.
-
This is a great recipe base!...I suggest cutting stuffing recipe in half...or buy more mushrooms and use the extra stems for saute mushrooms stems and steak =D. Due to limited availability of ingredients, here's how I improvised: -Imitation crab meat instead of real crab. -Sky flake crackers and oyster sauce instead of oyster crackers. -Provolone or Mozzarella cheese instead of white cheddar cheese. Mozzarella won't make it dry...it has lots of oil in it! Think how oily pizza is! =P My family loves this recipe, even with my alterations! Thank you for sharing this recipe...I can now say
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.