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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Starter

Stuffed Mushrooms with Crabmeat

Allergens named in the ingredients: Gluten, Crustaceans, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 12 ea. large mushrooms
  • 1 envelope vegetable soup mix
  • 6 oz (220 g) crab meat
  • ½ cup (120 ml) sour cream or plain yogurt
  • 3 tbsp plain dry bread crumbs
  • 1 tbsp fresh dill (optional)
  • 2 dashes hot pepper sauce
  • ⅛ tsp pepper (or to taste)
  • 2 tbsp butter, melted

Method

  1. Preheat oven to 350°F (180°C).
  2. Remove and finely chop mushroom stems.
  3. In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
  4. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
  5. Bake 15 minutes or until tender.