Best Cheesy Crab Dressing Stuffed Mushrooms Recipes

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
• Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
• Spoon mixture into mushroom caps and top with slices of cheese.
• Bake 12-15 minutes or until cheese is lightly browned.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

CHEESY CRAB DRESSING STUFFED MUSHROOMS

Steps:

• 1. Open the 3 cans of crab meat, using the lids to drain off the liquid in each can. The crab meat is very fine, so press down on the opened tin lid, and drain quickly what you can of the liquid without letting the crab meat fall out. Dump what is left in a medium mixing bowl with the remainder of liquid.
• 2. Slice/chop one stalk of celery, I sliced mine about 1/8th inch thick, then cut up each slice about the same width. Add to bowl with the crab meat. Mix it around with a long tined dinner fork.
• 3. Crack the jumbo egg, or very large, large egg, or two medium eggs into the bowl. Mix that in with the long tined fork.
• 4. Add the bag of shredded cheese [if you have an 8oz package of other cheese blend than the 7.5oz Sargento's 4 State Cheddar blend I found at Sweetbay as a new product, it's okay.]
• 5. Add your preferred amount of fresh ground black pepper, or canned black pepper. Start adding by degrees the Italian seasoned bread crumbs. Stir after adding with the long tined fork. I think I used about 1C of the seasoned bread crumbs. You want to soak up the liquid in the bowl so the mixture is still damp, but will hold together so you can add generous tablespoons full to the underside of your large mushroom caps to divide the mixture evenly according to size of large mushroom cap. Use your hand to gently pack the dressing onto the mushroom cap and make the sides of the dressing patty neat around the edge of the mushroom cap.
• 6. I placed my mushroom caps in a large glass rectangular baking pan, ungreased, that the stuffed mushroom caps fit in [a bigger than 13x9, but could have fit them in the 13x9 glass baking dish]. Covered with foil. Baked at 350 degrees for 30 minutes. Removed foil, and let finish baking uncovered another 15 minutes.
• 7. Let stand 5 minutes, then you can get the cooked stuffed mushroom caps out without breaking them.