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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 8 oz containers whole large lushrooms
8 oz cream cheese - Softened
1 Tbsp sour cream
2 Tsp Worcestershire Sauce
1 Tsp fresh lemon juice
16 oz cooked crab claw meat
2 scallions, thinly sliced
Thai Chili Sauce (Optional garnish)
Fried Wonton Noodles, cut into strips (Optional garnish)
Makes about 24 depending on mushroom size
Preheat the oven to 350 F. Wash and scoop all of the stems out of the mushrooms and some of the gills using a melon baller to make plenty of room in the cap for all the crab rangoon filling. Arrange the empty mushroom caps on an ungreased baking sheet.
Rinse and drain the crabs. Make sure there are no small sharp pieces of shell and break apart and pieces that are on the larger size. Add in the Worcestershire sauce and lemon juice tossing to coat.
Next, gently mix in the softened cream cheese and sour cream until you feel that everything is creamy and completely combined. Lastly, mix in the green onions.
Using the melon baller scoop the filling into the prepared mushroom tops, I tried to push down the 1st scoop so I could put a 2nd on top and get as much as possible in each one. Bake for 20 minutes or until the mushrooms are soft and browned and the top of the filling has golden and slightly crisp top.
Put a smear of Thai Chili sauce on the bottom of the dish you will be serving these on or you could use it as a dipping sauce instead. Top each mushroom with 1-2 fried wonton noodle strips.
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Crab Rangoon Stuffed Mushrooms
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 8 oz containers whole large lushrooms
8 oz cream cheese - Softened
1 Tbsp sour cream
2 Tsp Worcestershire Sauce
1 Tsp fresh lemon juice
16 oz cooked crab claw meat
2 scallions, thinly sliced
Thai Chili Sauce (Optional garnish)
Fried Wonton Noodles, cut into strips (Optional garnish)
Makes about 24 depending on mushroom size
Preheat the oven to 350 F. Wash and scoop all of the stems out of the mushrooms and some of the gills using a melon baller to make plenty of room in the cap for all the crab rangoon filling. Arrange the empty mushroom caps on an ungreased baking sheet.
Rinse and drain the crabs. Make sure there are no small sharp pieces of shell and break apart and pieces that are on the larger size. Add in the Worcestershire sauce and lemon juice tossing to coat.
Next, gently mix in the softened cream cheese and sour cream until you feel that everything is creamy and completely combined. Lastly, mix in the green onions.
Using the melon baller scoop the filling into the prepared mushroom tops, I tried to push down the 1st scoop so I could put a 2nd on top and get as much as possible in each one. Bake for 20 minutes or until the mushrooms are soft and browned and the top of the filling has golden and slightly crisp top.
Put a smear of Thai Chili sauce on the bottom of the dish you will be serving these on or you could use it as a dipping sauce instead. Top each mushroom with 1-2 fried wonton noodle strips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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