Stuffed Mushrooms with Backfin Crab Meat Ingredients
1 cup lump meat crab
8 ounces cream cheese, softened
1 teaspoon lemon juice
2 dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Vermont Black Wax Cheddar cheese, grated
2 tablespoons freshly grated Reggiano Parmesan cheese Instructions
Wash mushrooms well, remove stems, and set caps aside.
Finely chop about 1/2 the mushroom stems.
Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil,
garlic powder, onions, and lemon pepper.
Fill mushroom caps with the crab mixture and place in a large, lightly greased
Top with the grated Cheddar and Parmesan cheese.
Bake at 450 degrees F for 15-20 minutes, and serve warm.
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