Crab Stuffed Mushrooms
Crab Imperial for stuffing
1 lb lump crabmeat
½ cup Hellman’s mayonnaise
1 tsp old bay seasoning
1 large egg lightly beaten
½ tsp fresh lemon juice
1 tsp Italian parsley finely chopped
16-20 medium White button mushrooms or Baby Bella's – cleaned and cored
Crab Imperial Mix for stuffing
Add the mayonnaise, egg, old bay seasoning, lemon juice, and parsley together in a medium mixing bowl and blend together,
Gently fold crabmeat into the imperial sauce, being careful not to break up crab meat.
Carefully pull out the stem of the mushroom cap, scooping out any remaining core with a spoon.
Cut a little bit off the bottom of the mushroom cap so it will sit flat.
Place a tablespoon of crabmeat mixture into the mushroom, letting it mound over top of the mushroom cap.
Place the stuffed mushrooms in a baking dish.
Add about 2 ounces of marsala wine or your favorite white wine to the bottom of the baking dish. This will add flavor to the mushrooms while their cooking. *You can also use vegetable stock.
Bake the stuffed mushrooms at 350 degrees F for 20 minutes or until golden brown.
Serve the mushrooms with lemon wedges and enjoy
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min