Crab-Stuffed Marinated Mushrooms

Name: Crab-Stuffed Marinated Mushrooms
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 177 milliliters soft bread crumbs; 237 milliliters canned crabmeat, drained, flaked and cartilage removed; 1 egg, lightly beaten; 20 larges fresh mushrooms; 237 milliliters fat-free Italian salad dressing; 1 Tbsp lemon juice; 59 milliliters reduced-fat mayonnaise; 59 milliliters finely chopped onion

Crab-Stuffed Marinated Mushrooms might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 20. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 65 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up lemon juice, crabmeat, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Remove mushroom stems; discard or save for another use.

Ingredients you will need

Mushrooms

Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Ingredients you will need

Italian Dressing

Mushrooms

Equipment you will use

Ziploc Bags

In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice.

Ingredients you will need

Breadcrumbs

Lemon Juice

Mayonnaise

Onion

Crab

Egg

Equipment you will use

Bowl

Drain and discard marinade; stuff mushroom caps with crab mixture.

Ingredients you will need

Marinade

Mushrooms

Crab

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

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Cooking Spray

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Baking Pan

Bake at 375° for 20-25 minutes or until stuffing is lightly browned.

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Stuffing

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Oven

Equipment

Ingredients

Servings:

177milliliters

soft bread crumbs 237milliliters

canned crabmeat, drained, flaked and cartilage removed 1

egg, lightly beaten 20larges

fresh mushrooms 237milliliters

fat-free Italian salad dressing 1Tbsp

lemon juice 59milliliters

reduced-fat mayonnaise 59milliliters

finely chopped onion

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Talbott Vineyards Kali Hart Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Talbott Vineyards Kali Hart Chardonnay

A pure fruit expression of our vineyard, Talbott Chardonnay, Kali Hart is lush and lively. Minimal winemaker influence allows Kali Hart Chardonnay to showcases the strength of Talbott's estate vineyards. The rich, inviting nose shows bright tropical notes that continue on the palate, where refreshing flavors of pineapple and honeydew are complimented by refreshing acidity. A generous mid-palate leads to a long citrus and tropical fruit finish with hints of French oak and minerality.