8 Oz. Refrigerated or Canned White and/or Lump Crabmeat, drained and picked through (about 1 cup)
4 Tbsp. Unsalted Butter
3/4 C. Panko Breadcrumbs
2 Tbsp. Grated Parmesan Cheese
Preheat oven to 350°F. Heat large covered saucepot of water to simmering over high heat. Add mushrooms and cook 2 minutes; drain and pat dry with paper towels. Meanwhile, in small skillet, heat oil over medium heat. Add shallot and celery and cook 1 minute; remove from heat and cool 5 minutes.
In medium bowl, stir cream cheese, sour cream, mayonnaise, lemon juice and salt; fold in crabmeat and shallot mixture. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; add breadcrumbs and cheese, and toss until well combined. Makes about 1-1/2 cups.
Place mushrooms, opening side up, on rimmed baking pan. Evenly fill mushrooms with cream cheese mixture; evenly top with breadcrumb mixture. Bake 12 to 15 minutes or until tops are golden brown.
Amount Per Serving:
% Daily Value*
Saturated Fat 6g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Crab-Stuffed Mushrooms are a great way to offer an unexpected and delicious appetizer to your guests when entertaining. Now for the main course… this Horseradish-Mustard Salmon is just the thing!
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