Crab Stuffed Mushrooms III

Name: Crab Stuffed Mushrooms III
Cook time: 10 min
Yield: 20 servings
Cuisine: United Kingdom
Ingredients: 60 mushrooms; 1 lemon, juiced; 1 quart water; ½ cup chopped onions; ½ cup chopped celery; 1 tablespoon sour cream; ½ cup cream cheese, softened; 2 tablespoons dry bread crumbs; 1 teaspoon lemon juice; ⅛ teaspoon garlic powder; ¼ teaspoon salt; ¾ cup crabmeat; 2 tablespoons paprika

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

INGRIDIENT

60 mushrooms

1 lemon, juiced

1 quart water

½ cup chopped onions

½ cup chopped celery

1 tablespoon sour cream

½ cup cream cheese, softened

2 tablespoons dry bread crumbs

1 teaspoon lemon juice

⅛ teaspoon garlic powder

¼ teaspoon salt

¾ cup crabmeat

2 tablespoons paprika

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.

Step: 3

In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.

Step: 4

Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.

Step: 5

Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.

Step: 6

Bake in the preheated oven 7 to 10 minutes, until lightly brown.

NUTRITION FACT

Per Serving: 47 calories; protein 3.5g; carbohydrates 3.9g; fat 2.6g; cholesterol 11.2mg; sodium 75.5mg.

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