Stuffed Caps With Cream Cheese And Crab Recipes

CRAB STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a Mozzarella Cheese over.
• Bake for 20 to 25 minutes at 425°F
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

STUFFED CAPS WITH CREAM CHEESE AND CRAB

Steps:

• Place mushrooms inner side down on baking sheet and bake at 300 deg. for 15 minutes. Cut the cream cheese into small pieces and put in mixer bowl. Using the mixer blade (not a wire whip) start mixing to form a smooth paste. Clean crabmeat of shell and add to cream cheese Crush garlic clove (prefer the new screw type garlic crushers) Add garlic to cream cheese Finely chop the reserved mushroom stems and add to cream cheese. Remove the mushroom caps from the over, turn over and fill with generous amounts of the cream cheese filling. Return to oven and raise temperature to 375 deg. and bake until cream cheese just begins to tan. About 25 min. Sprinkle with mozarella and place back in oven until mozarella begins to melt. About 5 minutes. Serve hot.