Cheesy Crab Dressing Stuffed Mushrooms Recipes

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LIGHT CHEESY CRAB STUFFED MUSHROOMS



Light Cheesy Crab Stuffed Mushrooms image

Make and share this Light Cheesy Crab Stuffed Mushrooms recipe from Food.com.

Provided by jenpalombi

Categories     Lunch/Snacks

Time 15m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

12 small-to-medium-sized brown mushroom caps (1 - 2-inch wide, stems removed)
2 ounces drained white crabmeat
2 tablespoons celery, minced
2 tablespoons red peppers, minced
1 piece Laughing Cow cheese, 1 wedge (Laughing Cow, any Light flavor)
1 tablespoon nonfat sour cream
1 tablespoon fat free cream cheese
2 teaspoons fat-free butter-flavored sprinkles (cheese flavor... like the ones by Molly McButter)

Steps:

  • Preheat oven to 375 degrees.
  • Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
  • Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
  • Place in the oven for 10 - 12 minutes, until hot.

Nutrition Facts : Calories 9.8, Fat 0.1, Cholesterol 2.1, Sodium 42.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 1.5

CRISPY CRAB STUFFED MUSHROOMS



Crispy Crab Stuffed Mushrooms image

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0

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.

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

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.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

CAPT. PHIL'S CRAB-STUFFED MUSHROOMS



Capt. Phil's Crab-Stuffed Mushrooms image

Captain Phil Harris of "Deadliest Catch" made this recipe on the series "After the Catch"; I thought they looked interesting. I would suggest garlic and herb cream cheese, Aloette or Boursin, though you may use what you have handy and suits you. I would think more shredded cheese would be necessary for 40 mushroom caps also. Taken from Discovery.com.

Provided by alligirl

Categories     Lunch/Snacks

Time 32m

Yield 36-40 mushroom caps, 8 serving(s)

Number Of Ingredients 4

36 -40 medium white mushrooms
8 ounces cream cheese, flavored, softened (or spreadable cheese)
2 cups chopped cooked crabmeat (snow or king crab)
1/2 cup grated cheese (can be smoked cheese)

Steps:

  • De-stem and scrape out the caps of domestic mushrooms.
  • Spray with oil.
  • Bake mushroom caps at 350 degrees for 5-7 minutes to soften.
  • Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese.
  • Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese.
  • Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.

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