This was inspired by The Rookie Chef. As usual I made some small changes - dill instead of chives (didn't have any at home) and a dash of lemon juice. Or more like a whole boat load of lemon juice - the top of the bottle fell off and suddenly my crab sticks were swimming in lemon juice. I managed to pour out most of it but the lemon flavour was still very strong. Not that I mind - I love lemon. Even J liked these (he's not usually a fan of mushrooms) so it was a big hit.
Ingredients:
8 mushrooms
4 oz (half block) of cream cheese
4 sticks of imitation crab legs.
dill
1 tsp lemon juice
Garlic powder
Black pepper
shredded Parmesan cheese
Bread crumbs (I omitted these)
Directions:
Preheat oven to 350F (175'C). Cut out the stem and a little bit more of the mushroom to create a little hole to fill. Chop up the crab into pretty small pieces and throw into a bowl with softened cream cheese. Mix well. Now add in some dill, garlic powder and 1 teaspoon of lemon juice (or more!). Throw in some black pepper and some shredded Parmesan cheese too. After really mixing this all up, scoop and place into your mushroom caps. Bake for 15 minutes or until mixture is heated through.
These look wonderful. I love crab stuffed-anything. I live near the coast, so it's easy to find crab meat around here. I'll probably try it with lump crab meat.
SvaraRaderaAlso, thanks for pointing out my error on my chicken with orange Riesling recipe. It's corrected now. :)