Crab Stuffed Mushrooms


2 6oz. cans crabmeat, drained (reserve liquid)

1 tsp. lemon juice

1/4 cup mayonnaise

48 fresh mushroom caps

1 6oz. package Bell's Traditional Stuffing (crush with rolling pin between two sheets of waxed paper, if desired)

1/2 cup butter, melted

1/2 cup grated parmesan cheese


Combine drained crabmeat, lemon juice, parmesan cheese, and mayonnaise in a bowl.

Add stuffing crumbs, reserve liquid, and melted butter, and mix until well blended. Mixture should be moist.

Mound mixture into mushroom caps. Place in a buttered baking dish.

Bake for 15 minutes at 350°F. These can be prepared ahead, and popped in the oven at the last minute.

Stuffing is also great wrapped in filet of sole.
Bake for 20 minutes at 350°F.

Back to Recipes

The choice of generations