Crab Stuffed Mushrooms III

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 47 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon lemon juice
• 1 lemon, juiced
• ½ cup cream cheese, softened
• ½ cup chopped celery
• 2 tablespoons paprika
• ½ cup chopped onions
• 2 tablespoons dry bread crumbs
• ⅛ teaspoon garlic powder
• 1 quart water
• 1 tablespoon sour cream
• ¾ cup crabmeat
• 60 mushrooms

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.

Step 3

In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.

Step 4

Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.

Step 5

Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.

Step 6

Bake in the preheated oven 7 to 10 minutes, until lightly brown.