Best Crab And Mushroom Stroganoff Recipes
(FAKE) CRAB STROGANOFF
Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put together and with a salad it makes a nice meal. I always make it with lowfat sour cream, lowfat soup, and I just use butter flavored cooking spray to replace the butter. When done this way it cuts out almost all the fat, and it's still good.
Provided by Chef PotPie
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In butter, cook mushrooms until all liquid is absorbed.
- Stir in soup, milk, and wine and bring to boil.
- Reduce heat, stir in crab, peas, and sour cream.
- Heat through, but do not boil.
- Toss with noodles and parsley; serve.
Nutrition Facts : Calories 484.3, Fat 18.6, SaturatedFat 9.3, Cholesterol 83.6, Sodium 1141.1, Carbohydrate 54, Fiber 4.2, Sugar 11.1, Protein 17.9
CRAB OR SHRIMP STUFFED MUSHROOMS
Heavenly seasoned with creamy, sweet, roasted garlic. Don't skimp on the garlic. The bulb will mellow and sweeten after it is roasted. This can be made with crab,shrimp or both. Made for RSC #14 but could submit only 3.
Provided by Rita1652
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
- Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
- Sprinkle cheese.
- Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.
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