Capt Phils Crab Stuffed Mushrooms Recipes

CAPT. PHIL'S CRAB-STUFFED MUSHROOMS

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*.

CRAB STUFFED MUSHROOMS

Steps:

• When Making this dish I always use imitation crab meat, it is cheaper and in this dish not noticeable. (Update: I have since found out that not all imitation crab is equal. The imitation crab I get comes from the seafood counter and looks like shelled crab legs.).
• Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be.
• In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning.
• Stop eating the filling!
• Spoon generous amounts of filling into the mushroom caps.
• Stop eating the mushrooms!
• In a muffin tin, spoon a generous amount of butter into each cup.
• Heat tin in oven until butter is melted.
• Place stuffed mushroom caps into each muffing tin stuffing side up.
• Bake approx 15 - 20 minutes until mushroom caps appear cooked.
• Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava.
• Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them.
• Be careful they are hot. Serve after a few minutes cooling time.
• What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.

BRIE AND CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.

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.

CAPT. PHIL'S OYSTER STEW

Steps:

• In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
• Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
• Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
• To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
• Makes 6 cups, or 4 first-course servings.

BEST EVER CRAB STUFFED MUSHROOMS!

Steps:

• Mix all ingredients.
• Fill each washed mushroom cap.
• Place in glass baking dish.
• Add enough water to cover bottom of dish.
• Bake at 350 until hot through.