Crab Stuffed Mushrooms

Marinated mushroom caps stuffed with crabmeat, onion, egg, mayonnaise, and breadcrumbs. Baked 15 minutes until tops are brown and carmelized. This is a very easy, very popular recipe.

Ingredients -

20 Mushrooms Caps
3 tablespoons Italian Salad Dressing
1 cup Crabmeat
1/2 cup Mayonnaise
1/4 cup minced Onion
3/4 cup Bread Crumbs; divided
2 beaten Eggs

Preparation:

1. Preheat oven to 350 F.

2. In a medium mixing bowl, toss mushroom caps with Italian dressing and soak 20 minutes.

3. In separate mixing bowl, combine crabmeat, onion, eggs, mayonnaise, and 1/2 cup breadcrumbs.

4. Fill mushroom caps with crabmeat.

5. Dust mushrooms with remaining breadcrumbs.

6. Bake 15 minutes, or until golden brown.

Variations and Recipe Ideas:

Cooking Tip

Italian Salad Dressing

In a bottle or cruet, shake together 1/4 cup distilled white vinegar, 3 tablespoons water, 2 teaspoons granulated sugar, 1 teaspoon lemon juice, 1 teaspoon onion salt, 1 teaspoon garlic salt, 1 teaspoon dried parsley flakes, 1 teaspoon coarsely ground black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried thyme, 1/4 cup distilled white vinegar, until well blended and salts have dissolved. Add 1/2 cup extra virgin olive oil and shake to mix.

Cooking Tip

Mushrooms

Baby portobellos are a great choice here. They hold up very well during the cooking process. Any good hearty cap will work.

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