Red Lobster Crab Stuffed Mushrooms - middleeastsector
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Red Lobster Crab Stuffed Mushrooms

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Red Lobster Crab Stuffed Mushrooms are a simple, yet elegant appetizer that’s perfect for any party. These stuffed mushrooms are so easy to make and you may have everything you need in your pantry right now! They’re also an excellent source of Vitamin B12, which is a nutrient that most people don’t get enough of. Serve these crab-stuffed mushrooms with your favorite dipping sauce for the perfect appetizer.

As delicious as Red Lobster Crab Stuffed Mushrooms are, it can be difficult to get it just right. These delicious stuffed mushrooms make a great appetizer for parties and gatherings, or a light lunch or dinner. The creamy crab filling compliments the crispy bread crumbs and the mushrooms so well. These mushrooms are packed with crab, cheese, and spices and are so flavorful. Your guests will love them!

This is a recipe for Red Lobster Crab Stuffed Mushrooms or the traditional crab cake mushroom. It is deliciously moist and so delicious when served with a simple side of mashed potatoes or steamed white rice. These crab-stuffed mushrooms are one of my favorites! The earthy flavor of the mushrooms goes perfectly with the crunchy breadcrumbs and smooth filling.

 

Ingredients :

Servings: 6-8
1 lb fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons red bell peppers, finely chopped
1/2 lb crabmeat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

 

Directions :

Preheat oven to 400deg F.
Wash mushrooms and remove stems.
Set caps aside, and chop half of the stems.
Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
Transfer to a plate and cool in refrigerator.
Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in a sprayed or buttered baking pan stem side up.
Spoon 1 tsp stuffing into each mushroom cap.
Cover with a piece of sliced cheese.
Bake for 12-15 minutes until cheese is lightly brown.

 

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