Crab Stuffed Mushrooms is card 63 from the 2 in 1 International Recipe Card Collection.
- 24 mushrooms
- 5 tablespoons butter divided
- 1 6- ounce can crab meat
- 1/2 cup bread crumbs
- 1 clove garlic minced
- 1 teaspoon oregano
- 4 tablespoons parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
Select plump, fresh mushrooms. Remove stems and mince fine.
Heat 2 tablespoons butter in a skillet and saute minced mushroom stems until limp and lightly browned. Place in mixing bowl.
Drain crab meat and separate with a fork, removing the filament. Add to minced mushrooms.
Add breadcrumbs, garlic, oregano, cheese, salt, and pepper, and mix well. Set aside.
Heat remaining 2 tablespoons butter in skillet. Place mushroom caps in skillet and saute slowly, stirring gently with wooden spoon until mushrooms are tender. Remove from skillet and drain on paper towels.
Preheat oven to broil. Stuff mushroom caps with mushroom-crab meat mixture. Arrange on baking sheet.
Place under broiler and broil 1-2 minutes or until bubbly. Transfer to serving platter. Serve with cocktail plates and forks or arrange mushrooms on toast rounds and serve as canapes.