Deviled Crab Stuffed Mushrooms Food

DEVILED CRAB STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

CRISPY CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• Butter a large baking dish, add cleaned mushroom caps, and set aside.
• In a medium skillet heat olive until hot over medium-high heat. Add shallot, and cook until caramelized. Add mushroom stems, and cook until softened. Allow to cool until warm.
• Cream together sautéed shallot mixture, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, lemon juice, chives, dill, hot sauce, and salt until well combined. Fold in crab meat.
• Using 2 tablespoons or a standard sized cookie scoop fill mushroom caps until mounded with filling.
• In a small bowl stir together panko bread crumbs, parmesan cheese, and butter until well combined.
• Evenly sprinkle panko bread crumbs over the top of mushrooms.
• Bake for 16-20 minutes, until golden brown.
• Sprinkle with additional chives, and dill, if desired. Serve with lemon wedges.

CRAB STUFFED MUSHROOMS

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).

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

DEVILED CRAB

Steps:

• Cook the onions in the olive oil in a small pan over medium heat until they turn translucent, a few minutes. Add the garlic and minced chile and cook another minute or two. Turn off the heat and let this cool for 10 minutes or so.
• Meanwhile, in a large bowl, add all the remaining ingredients, except for the melted butter and the citrus. Mix well. Preheat the oven to 400F.
• When the onion mixture has cooled, mix it into the crab mixture. Stuff the mixture into cleaned crab shells or whatever else makes you happy. Drizzle the melted butter over the stuffed shells evenly.
• Bake for 20 minutes, and serve with wedges of lemon or lime.

FABULOUS STUFFED MUSHROOMS

Steps:

• Clean mushrooms and remove stems.
• Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process.
• Drain crabmeat, flake and set aside.
• Saute onions, celery and bell pepper in butter until onions are slightly golden brown.
• Add cracker crumbs and milk and cook until thick.
• Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir.
• Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed.
• Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up!
• Bake at 400 degrees until the peaks of the stuffing are lightly browned.
• Sprinkle cheese on top and bake until cheese is melted.
• Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.

DEVILED STUFFED CRAB

Steps:

• Heat 2 Tbsp. butter; add in 2 Tbsp. flour, gradually add in 1 c. lowfat milk, cook 5 min. Add in 1 beaten egg yolk, 1/4 tsp. salt and dash pepper, 1/2 tsp. mustard, 1/2 tsp. Worcestershire sauce. Remove from heat: add in 1/2 lb. crabmeat and 1/2 c. minced cooked mushrooms. Mix and fill shells. Sprinkle with bread crumbs and dot with butter. Bake till brown and bake in a small casserole.

DEVILED CRAB STUFFED MUSHROOMS RECIPE

Steps:

• Break up crabmeat into chunks and set aside. Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat. Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres. This recipe yields ?? servings.