Crab Bacon Mushroom Salad Food

BACON-CRAB MUSHROOM CAPS

Steps:

• PREHEAT oven to 350°F Mix all ingredients except mushroom caps.
• SPOON evenly into mushroom caps. Place on baking sheet.
• BAKE 8 to 10 minutes or until cheese is melted.
• Variation:.
• Omit mushroom caps. Prepare crab meat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups.

CREAMY CRAB AND BACON PHYLLO CUPS

Steps:

• Crisp phyllo cups as directed on package.
• In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
• Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
• Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

CRAB STUFFED MUSHROOMS WITH CREAM CHEESE AND BACON

Steps:

• 1. Preheat the oven to 375 degrees F. Coat baking sheet lightly with vegetable oil.
• 2. Remove stems from mushrooms and chop finely. Combine the crabmeat, cream cheese, parsley, green onions,celery, bell pepper, chopped mushroom stems, garlic, butter and bread crumbs. Add salt and pepper to taste .
• 3. Stuff the mushroom caps with the mixture. Wrap each mushroom cap with 1/2 slice of bacon. (tuck end of bacon under bottom of mushroom cap)
• 4. Place mushrooms on lightly oiled baking sheet. Bake for 20 minutes or until filling is hot and melted and bacon is crisp.