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Crab stuffed mushroom recipe

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Simple and delicious, serve these mushrooms at your next party. The recipe is very easily doubled, or even tripled, so make lots!

Crab Sruffed Mushrooms

  • 8 very large white button or crimini mushrooms
  • 1 teaspoon butter
  • 1 small onion (about ½ cup) minced fine
  • 2 cloves garlic, minced fine
  • 1 can crab meat
  • 1 tablespoon minced parsley
  • 3 slices of bread, dried out and turned into very fine crumbs
  • Salt and pepper to taste

Preheat your oven to 350 degrees. Spray a 9 inch pan with nonstick spray. Wipe the mushrooms clean with a damp cloth. Remove the stems, set the caps aside and chop the stems fine. Melt the butter in a large skillet and add the mushrooms. Saute over medium heat until softened. Add in the onions and garlic, continue to saute over medium heat until the onions are soft and translucent. Stir in the crab, liquid and all. Stir in the crumbs and parsley. Taste the mixture at this point and add salt and pepper if you feel it needs it. Loosely spoon the crab mixture into the mushroom caps. Place the mushrooms into your prepared pan and place in the middle of your oven. Bake for one hour, or until mushrooms are tender and the filling has browned. Serves four as an appetizer or two as a main course.

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