CRUNCHY CRAB PUFFS
Easy, crunchy, very good! Can use 1-2 stalks of chopped celery in place of water chestnuts but I think that makes these rather ordinary.
Provided by SB61287
Categories Crab
Time 10m
Yield 30 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
MUSHROOM PUFFS
You can make these attractive appetizers in a jiffy with refrigerated crescent roll dough. The tasty little spirals disappear fast at a holiday party! -Marilin Rosborough Altoona, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 5
Steps:
- In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRABBY CLIFF'S MUSHROOM PUFFS
These crab and mushroom filled pastry puff squares have become a family favorite! We enjoy them as finger food on Saturday nights while watching a hockey game or entertaining guests.
Provided by Cliff Andres
Categories Mushroom Appetizers
Time 40m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the olive oil in a medium saucepan over medium heat. Stir in the mushrooms, green onions, garlic and cayenne pepper. Cook 10 minutes, or until tender. Transfer the mushroom mixture to a medium bowl. Blend in the cream cheese and crabmeat.
- On a lightly floured flat surface, roll each pastry sheet into a 12x12 inch square. Cut each sheet into nine 4x4 inch squares. Place 1 tablespoon of the mushroom mixture onto each pastry square. Fold the squares by bringing the corners to the center, creating an X. Place the squares on a medium baking sheet.
- Bake 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.2 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 118.7 mg, Sugar 0.5 g
CRAB STUFFED MUSHROOMS
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
Provided by Diane in Nebraska
Categories Crab
Time 55m
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
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