Asian "Crab" Stuffed Mushrooms

A tasty, portable pupu that's great to share with friends

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Recipe

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Yield
Servings
Recipe CategoriesAppetizers & Snacks Asian

Ingredients

2eachlarge eggs
1Poundimitation crab salad (available in our seafood dept)
1⁄4Cupdry bread crumbs
24eachlarge mushrooms (cap size about 2" across), stems removed
 Eachgrated parmesan, as needed
 Eachlemon juice, for serving
 Eachgreen onions, sliced, for serving
 Eachbutter

Instructions

  1. Butter a 10" x 15" baking dish.
  2. combine the eggs, crab salad and bread crumbs.
  3. Mix gently.
  4. Stuff mushroom caps with crab mixture.
  5. Mound mixture in center of cap and press gently to adhere.
  6. Sprinkle each mushroom with grated parmesan cheese.
  7. Arrange stuffed mushrooms in prepared dish.
  8. Position rack in center of oven and preheat to 375°.
  9. Bake until mushrooms begin to release juices, about 18 minutes.
  10. Drizzle with lemon juice, and sliced green onions.
  11. Serve hot.
  12. Mushrooms can be made 1 day ahead.
  13. Cover and refrigerate.

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