Page 12 - Indulgence

Crab Stuffed Mushrooms

My first encounter with this delicious appetizer was around 1981, at a fine dining
restaurant in a small town of central Oklahoma. I’ve never known if it was my
enjoyment of the unknown dish or the fact my future husband-to-be was serving our

table made this a memorable favorite. I wanted him and I wanted his restaurant’s
recipes, probably in that order. Many establishments make an attempt at this
creation, but only few accomplish it well. Unforgivable shortcuts are the use of
canned or lump crab meat; snow crab is your acceptable least expensive. Overuse of

Worcestershire overpowers the desired flavors and any butter substitute is a disaster.
Both red and white wines (not sweet) will pair well with this recipe.

Consider pairing with a full bodied white wine made from Chardonnay grapes or a rich,
red wine made from Cabernet Sauvignon, Zinfandel or Syrah/Shiraz grapes.

32 mushrooms, capped
8 oz. soft cream cheese

8 green onions, green part only, chopped
1/2 pint Snow Crab meat, picked over
Worcestershire Sauce

Bread crumbs
1/2 stick butter

Preheat oven to 325 degrees F.

Mix cream cheese and green onions together in a small bowl.

Fill mushroom caps with cream cheese mixture. After melting the
butter in a baking dish, add the mushrooms in a single layer.

Place a teaspoon of crab meat on top of the cream cheese then

squirt several drops of Worcestershire Sauce over the crab meat
filled mushroom.

Sprinkle with bread crumbs then bake for 20 minutes or until hot.

Yield: 32 HORS D’OEUVRES