It’s Tuesday again already! Time for another wonderful addition to the Tuna Tuesday series where meat in a can is the star of the show!
This week I am using a can of premium white crabmeat. It is a wonderful replacement for the super expensive lump crabmeat and also makes great soups, sandwiches, and spreads. Canned crabmeat is perfect for these crowd pleasing stuffed mushrooms. You’ll be the star of your next Christmas Potluck!
The recipe couldn’t be simpler or quicker, which makes it a great dish for when you are swamped for time. If you are really swamped, skip the mushrooms and just use the stuffing as a dip and serve with some crackers! Oh! And make sure to go with the recipe in hand, everybody is going to want this one.
Crab Stuffed Mushrooms
1 (6 oz.) can of premium white crabmeat, drained and picked over
1/2 cup cream cheese
1/2 t. dry dill
3 T minced onion
1 t. lemon juice
3T grated Parmesan
16 oz. button mushrooms, washed and stems removed
Preheat oven to 375.
Spread mushrooms out on baking sheet, cavity up.
In a bowl mix together remaining ingredients.
Spread heaping spoonfuls of crab mixture into the cavity of each mushroom.
Bake for 20 minutes.
Serve and enjoy!
- 1 6 oz. can of premium white crabmeat, drained and picked over
- 1/2 cup cream cheese
- 1 t. Seasoned Salt
- 1/2 t. dry dill
- 3 T minced onion
- 1 t. lemon juice
- 3 T grated Parmesan
- 16 oz. button mushrooms washed and stems removed
- Preheat oven to 375.
- Spread mushrooms out on baking sheet, cavity up.
- In a bowl mix together remaining ingredients.
- Spread heaping spoonfuls of crab mixture into the cavity of each mushroom.
- Bake for 20 minutes.
- Serve and enjoy!