Best Crab Stuffed Mushroom Caps Recipes

CRAB STUFFED MUSHROOM CAPS W/ TARRAGON HOLLANDAISE

Steps:

• Sauce: Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble. Mushrooms: Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.

CRAB AND SPINACH STUFFED MUSHROOM CAPS

Steps:

• -Heat cream cheese in microwave for 1 minute to soften -Add Ricotta cheese, finely chopped green onion and spinach to cream cheese -Fake canned or fresh crab meat (for even distribution) and add to cheese mixture -Add salt and white pepper to taste, set aside -Remove stems from mushrooms and brush off any dirt from caps -Preheat oven to 400°F -Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps -Pour meted butter over stuffed caps and bake for 25-30 minutes -Serve immediately

CRAB STUFFED MUSHROOM CAPS

Steps:

• Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
• Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
• In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
• Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.

GREEK MAHI MAHI &CRAB STUFFED PORTABELLA MUSHROOM CAPS

Steps:

• (same as Greek style Mahi Mahi pretty much) Preheat broiler (low). Toss tomatoes, cucumbers, olives, with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set aside, siring occasionally. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish, save half for mushrooms. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. With remaining mayo/feta mixture add ingredients for stuffed mushrooms. Place top down on end parchment paper. Drizzle extra virgin olive oil and sprinkle salt and pepper over mushrooms, spread on mixture. Season with chives and a sprinkle of lemon juice. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with stuffed mushrooms, and tomato & cucumber salad (add feta as desired).

CRAB STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees. Wipe mushrooms with a paper towel and remove stems. Set stems aside. In a 13x9 in glass baking pan, melt the first 2 tablespoons of butter, tip pan so melted butter covers bottom. Arrange mushrooms flat side down in pan. Cut ends off mushroom stems and chop finely. Melt the 3 tbsp. butter or margarine in a medium saucepan. Sauté mushroom stems in butter over medium-low heat until just soft. Add the 3 tbsp. flour, and blend well. Remove pan from heat. Pour reserved juice from crab and white wine into a 2 cup measuring cup. Add enough milk to make 1 1/2 cups. Slowly add to flour mixture in pan, stirring constantly. Return pan to medium heat, and stir constantly until mixture thickens. Add the Parmesan cheese, nutmeg and 1/3 cup of the shredded Swiss and stir to blend. Fill mushroom cups with the crab mixture. Sprinkle with remaining Swiss cheese and bake for 25-30 minutes or until cheese just starts to turn light brown. Serve hot.

CRAB STUFFED MUSHROOM CAPS

Steps:

• Remove the stems of the mushrooms and finely chop it up and put it in a mixing bowl.
• Add all the ingredient together with the chopped mushroom stem except the parmesan cheese, mix till well incorporated.
• Scoop spoonfuls of the mixture and fill the mushroom caps. Place them in a 9 x 13 pan and sprinkle the parmesan cheese over them, cover with foil.
• Bake at 375 degrees for 13 to 16 minutes, uncover and bake for 6 to 8 more minutes.
• Remove from oven. Serve warm. YUMMO!!!