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1
When Making this dish I always use imitation crab meat, it is cheaper and in this dish not noticeable. (Update: I have since found out that not all imitation crab is equal. The imitation crab I get comes from the seafood counter and looks like shelled crab legs.).
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2
Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be.
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3
In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning.
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4
Stop eating the filling!
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5
Spoon generous amounts of filling into the mushroom caps.
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6
Stop eating the mushrooms!
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7
In a muffin tin, spoon a generous amount of butter into each cup.
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8
Heat tin in oven until butter is melted.
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9
Place stuffed mushroom caps into each muffing tin stuffing side up.
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10
Bake approx 15 - 20 minutes until mushroom caps appear cooked.
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11
Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava.
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12
Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them.
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13
Be careful they are hot. Serve after a few minutes cooling time.
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14
What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.
