CRAB RECIPE RECIPES

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SAVORY CRAB STUFFED MUSHROOMS RECIPE | ALLRECIPES



Savory Crab Stuffed Mushrooms Recipe | Allrecipes image

Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.

Provided by lavaun

Categories     Stuffed Mushrooms

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 24 mushrooms

Number Of Ingredients 11

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
  • Remove stems from mushrooms. Set aside caps. Finely chop stems.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
  • Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
  • Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Nutrition Facts : Calories 176.4 calories, CarbohydrateContent 7.3 g, CholesterolContent 64.6 mg, FatContent 11.8 g, FiberContent 0.9 g, ProteinContent 9.8 g, SaturatedFatContent 6.9 g, SodiumContent 233.3 mg, SugarContent 1.5 g

EASY CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Crab Cakes Recipe: How to Make It - Taste of Home image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 141mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 13g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat

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