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Full Online Book HomeLearning KitchenFishandseafood - Crab - Red Lobster's Crab Stuffed Mushrooms
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Fishandseafood - Crab -  Red Lobster's Crab Stuffed Mushrooms Post by :davepc3 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1943

Click below to download : Fishandseafood - Crab - Red Lobster's Crab Stuffed Mushrooms (Format : PDF)

Fishandseafood - Crab - Red Lobster's Crab Stuffed Mushrooms

1 pound fresh mushrooms - (about 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Preheat oven to 400 degrees.

Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.

This recipe yields 6 servings.

Source: Red Lobster Restaurant's recipe collection at http://www.redlobster.com"
S(Formatted for MC5): 08-14-1999 by Joe Comiskey - joecomiskey@netzero.net"

Suggested Wine: Beverage suggestions: Chenin Blanc, Fume Blanc

NOTES : Chef's Tip - You can use a pastry bag with a large tip to fill the mushrooms.
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1 (8 oz.) cream cheeze 1 cup salad dressing or mayonnaise 1 1/2 cups shredded cheddar cheese 1/4 cups diced onion 10-12 pieces bacon--cooked crisp 1 tin crab meat Beat all ingredients with a mixer until fairly smooth. Cut the top off of a pumpernickel bread, pull out insides, fill with dip. Put top back on, cover with foil and bake for 2 hours at 350. Delicious.