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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This is a great make ahead recipe for parties or just so you can have this wonderful treat any time you want. We like to squeeze lemon juice on top after cooking. Ingredients:
1 (6 ounce) package crabmeat (canned, frozen or fresh) |
1/3 cup mayonnaise |
2 tablespoons minced celery |
2 tablespoons minced onions |
4 tablespoons dried breadcrumbs |
1 tablespoon lemon juice |
1 tablespoon dry sherry |
1/4 teaspoon salt |
1/8 teaspoon hot sauce |
12 medium mushroom caps |
2 tablespoons salad oil |
1 garlic clove, pressed |
Directions:
1. Drain crabmeat well.
2. In bowl mix crab with mayo, celery, onion, bread crumbs, lemon juice, sherry, salt and hot sauce.
3. Lightly brush mushroom caps with oil.
4. Stuff mixture in each cap.
5. Arrange on wax paper lined cookie sheet.
6. Freeze mushrooms then place in sealed container or freezer bag until ready to use.
7. 10 minutes before serving, remove as many mushrooms as you need.
8. Place on microwave safe plate.
9. Cook high power for 5-6 minutes or until hot.
10. If necessary, blot cooked mushrooms with paper towel before serving.
11. Serve with lemon juice or place provolone cheese on top and heat in broiler until melted.
12. You can cook these in a hot oven if you prefer, a 350°F oven-should take about 10-15 minutes to cook from frozen.
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