Crab Stuffed Mushrooms

By Judith Clayton

1 cup, cooked-chilled crab meat/chopped
8 oz cream cheese, softened
1tsp lemon juice
Dash of Worcestershire sauce
11/4 tsp tarragon or sweet basil
ΒΌ tsp garlic powder
3 green onions, chopped
Garlic pepper or lemon pepper to taste


Mix above ingredients together. Wash and remove stems from 24 mushrooms. Place in buttered pan. Stuff with mixture and top with grated parmesan or ramono and grated yellow cheese. Bake approximately 10 minutes at 400. Can be prepared and refrigerated a day ahead.

Left over crab mixture can be thinned with sour cream and served as a dip with crackers, chips or shrimp.

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