Ingredients
-
3
-
1/2
-
1/8
-
2
-
2
-
12
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Crab & Fresh Basil Stuffed Mushrooms, A wonderful tasting and attractive hors doeuvre that can easily be made ahead of time, to be baked later. I sampled these at a friends art opening and had to have the recipe. Everyone was raving over how good they were and could not believe that she hadn’t hired someone to make them., These were a big hit at a recent party, and they went like hotcakes! I didn’t have fresh crab, but the canned crab worked. They were still good, but I’ll bet they’ll be delicious with the fresh crab. Either way, a big hit!, The best stuffed mushrooms ever..fresh crab is a must, yummy!! I will definitely make again, thanks for the great recipe =-
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Steps
|
1
Done
|
Combine Cheese, Breadcrumbs, Salt, Green Onions and Basil in a Medium Mixing Bowl. |
|
2
Done
|
Combine Tabasco Sauce, Wine, Lemon Juice, Garlic and Egg in a Separate Bowl. Add to the Breadcrumb Mixture; Add Crab Meat to Bread Crumb Mixture and Fold Until Blended; Refrigerate For at Least an Hour, or Overnight. |
|
3
Done
|
Pre-Heat the Oven to 400 Degrees F. |
|
4
Done
|
Remove Mushroom Stems Out of the Caps. Take a Small Handful of Stuffing in Your Palm and Mold Into a Round Ball Wet Hands Will Keep It from Sticking. Place Stuffing Firmly Inside the Mushroom Cap, Being Careful not to Break the Mushroom. Place Stuffed Mushrooms on an Oiled Cookie Sheet About a Half Inch Apart. at This Point, the Mushrooms Can Be Refrigerated and Baked Later. |
|
5
Done
|
Bake For 15 20 Minutes or Until the Stuffing Is Lightly Browned and Serve. They Can Also Be Reheated If not Served Immediately. |
