Ingredients:For Stuffing
  • 450 gm Crab Claw Meat (canned pasteurized, picked over for shells)
  • 1 cup Seasoned Dry Stuffing Mix ( pounded into coarse crumbs)
  • 1/2 cup Sweet Onion (minced)
  • 2 tbsp Fresh Parsley (minced)
  • 1 tsp Garlic Powder
  • 1/2 tsp Dry Mustard Powder
  • 1/2 tsp Kosher Salt
  • Ground Pepper (according to taste)
  • Juice of 1 fresh lemon
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Heavy Cream
  • 1 cup Italian Cheese (shredded)
  • 1/4 cup Parmesan Cheese (grated)
Other Ingredients
  • 1/2 cup Italian Cheese (shredded)
  • 1/4 cup Parmesan Cheese (grated)
  • 8 Mushroom Caps (cleaned and stems removed)
  • Olive oil
  • Sweet Paprika
  • 1/4 cup White Wine
  • Combine all the ingredients of the stuffing in a large bowl. Stir the ingredients, until they are combined well.
  • Cover the mixture and refrigerate for 4 hours. You can also leave it in the fridge overnight.
  • Rub some olive oil on the top of the mushroom caps.
  • Arrange the mushroom in a shallow pan, bottom-side up.
  • Fill the crab mixture in the mushroom caps.
  • Use the cup shredded cheese and cup parmesan cheese to top the stuffing. Sprinkle white paprika over it.
  • Pour white wine on the side of the baking pan.
  • Bake the stuffed mushrooms in the oven, pre-heated at a temperature of 400 degree C. Bake for 20-25 minutes, until the top begins to display a golden color.
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