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Ingredientes
- 2 lrg Large eggs
- 1 Tbsp. mayonnaise - (heaping) plus
- 1 c. mayonnaise
- 2 Tbsp. fresh lemon juice
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1 lb crabmeat
- 1/4 c. dry breadcrumbs
- 24 lrg mushrooms - (ea abt 2" across) stems removed
- 2 Tbsp. half-and-half
- 1 tsp crab boil seasoning see * Note
Direcciones
- * Note: Crab boil is a seafood seasoning mix sold at specialty foods stores and in the seafood section of supermarkets.
- Butter 10- by 15-inch baking dish.
- Combine 1 egg, 1 heaping Tbsp. mayonnaise, 1 Tbsp. lemon juice, dry mustard, Worcestershire sauce, and 1/4 tsp. salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mix over crab mix and mix gently.
- Stuff mushroom caps with crab mix, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and chill.)
- Position rack in center of oven and preheat to 375 degrees. Bake till mushrooms begin to release juices, about 18 min.
- Meanwhile, whisk remaining egg, 1 c. mayonnaise, 1 Tbsp. lemon juice, and half-and-half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake till mushrooms are tender and sauce thickens slightly, about 8 min. Serve warm.
- This recipe yields 6 servings.
- Comments: These crab-stuffed mushrooms are a longtime favorite at Phillips.
- Tip: Use a melon baller to scoop out the mushroom stems.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 436 | |
| Calories from Fat 324 | 74% |
| Total Fat 36.65g | 46% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 636mg | 27% |
| Potassium 625mg | 18% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.24g | 1% |
| Protein 21.14g | 34% |
