Crab Stuffed Mushroom Caps Recipe

Name: Crab Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large white mushrooms; 2 tbsp. butter or margarine; 1 cup finely shredded Swiss cheese; 1 can salad crab meat, cartiledge removed, drained - reserve juice; 4 tablespoons dry white wine; (Cooking wine may be substituted); 3 tbsp. margarine or butter; 3 rounded tbsp. all-purpose flour; Milk - see below for amount; 1 tbsp. grated Parmesan cheese; Pinch of nutmeg

Servings: persons

24 large white mushrooms
2 tbsp. butter or margarine
1 cup finely shredded Swiss cheese
1 can salad crab meat, cartiledge removed, drained - reserve juice
4 tablespoons dry white wine
(Cooking wine may be substituted)
3 tbsp. margarine or butter
3 rounded tbsp. all-purpose flour
Milk - see below for amount
1 tbsp. grated Parmesan cheese
Pinch of nutmeg

1
Preheat oven to 350 degrees.
2
Wipe mushrooms with a paper towel and remove stems. Set stems aside.
3
In a 13x9 in glass baking pan, melt the first 2 tablespoons of butter, tip pan so melted butter covers bottom. Arrange mushrooms flat side down in pan.
4
Cut ends off mushroom stems and chop finely. Melt the 3 tbsp. butter or margarine in a medium saucepan. Saute mushroom stems in butter over medium-low heat until just soft.
5
Add the 3 tbsp. flour, and blend well. Remove pan from heat.
6
Pour reserved juice from crab and white wine into a 2 cup measuring cup. Add enough milk to make 1 1/2 cups. Slowly add to flour mixture in pan, stirring constantly. Return pan to medium heat, and stir constantly until mixture thickens. Add the Parmesan cheese, nutmeg and 1/3 cup of the shredded Swiss and stir to blend.
7
Fill mushroom cups with the crab mixture. Sprinkle with remaining Swiss cheese and bake
8
for 25-30 minutes or until cheese just starts to turn light brown. Serve hot.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 large white mushrooms, 2 tbsp. butter or margarine, 1 cup finely shredded Swiss cheese, 1 can salad crab meat, cartiledge removed, drained - reserve juice, and more.

Yes, Crab Stuffed Mushroom Caps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Stuffed Mushroom Caps

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