Crab Dip-Stuffed Mushrooms

Crab_Dip-Stuffed_Mushrooms_H2

Ingredients:

1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large Portobello mushrooms, stemmed
1 cup shredded Swiss cheese
Chopped fresh parsley, for garnish if desired
Lemon wedges, for garnish if desired

Directions:

1. Pick crabmeat, removing any bits of shell. Place cream cheese and next 8 ingredients in a bowl. Beat at medium speed with an electric mixer until blended; gently fold in crabmeat.

2. Scrape and discard brown gills from undersides of mushrooms, leaving edges of caps intact, using a spoon. Spoon crabmeat mixture into mushroom caps. Arrange mushrooms in a single layer in a lightly greased 6- to 7-quart oval slow cooker. Sprinkle with cheese. Cover and cook on low 2 hours or until mushrooms are tender. Garnish, if desired.

Try one of our favorite Crock Pot Meals:

Bacon Ranch Chicken

Beef Stroganoff with Cream Cheese

Loaded Baked Potato Soup

Cornbread and Bean Casserole

 


 

8 Weeks of Healthy Dinner Menus & Recipes

Healthy Menus

Healthy Dinner Menus with Recipes

Week One

Week One Menu

Week Two

Week Two Menu

Week Three

Week Three Menu

Week Four

Week Four Menu

Week Five

Week Five Menu

Week Six

Week Six Menu

Week Seven

Week Seven Menu

Week Eight

Week Eight Menu

 


Classic Crock Pot Recipes

 


Blue Ribbon Pie Recipes

checklists

Get organized and stay on track with checklists for every project.

Free Printable Checklists