Like the Hot Crab Dip, only stuffed in mushroom caps and topped with bread crumbs.
|1&1/2 Tbsps.||Butter, softened|
|8 ozs.||Cream Cheese, softened|
|2 Tbsps.||Onion, minced|
|2 Tbsps.||Horseradish Sauce, to taste|
|1/8 tsp.||Worcestershire Sauce, to taste|
|1/4 tsp.||Salt, to taste|
|2 6-oz. cans||Crab, canned, drained|
|1/4 cup||Bread Crumbs|
Set out the Butter and Cream Cheese to soften at room temperature.
Clean the Mushrooms. Remove and discard their stems. Mince and measure the Onion. Butter a 9x13" pan.
Preheat an oven to 350°F.
Blend the softened cream cheese, Horseradish Sauce, Worcestershire Sauce, Salt, minced onion and drained Crab to taste.
Fill mushroom caps with the crab mixture and arrange crab side up evenly spaced in the pan. Lightly sprinkle Bread Crumbs over each mushroom.
Bake for 10 to 15 minutes until hot and bubbly or the crab mixture starts to run.
The cream cheese and crab mixture can be made well in advanced and refrigerated until you are ready to stuff and bake the mushrooms.
I have substituted 2 to 3 tablespoons of Horseradish Sauce for the 1/2 teaspoon of Horseradish.
Hot Crab Dip - My twist on the Crab Stuffed Mushrooms without the mushrooms and bread crumbs.
Source: Modified from the Colorado Cache cookbook.
Nutrition Facts per Serving:
9g Fat (68.6% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Fat
0 Other Carbohydrates.
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