This combination of two appetizer classics – creamy crab rangoon and crispy stuffed mushrooms – is a perfect bite of retro heaven. These are nearly as hot as molten lava when they come out of the oven, so you'll have to resist the urge to pop one into your mouth right away. Let them cool for a bit first.
- Portion size 30 servings
- Credits : Canadian Living Magazine: December 2013
- 1 tub crabmeat drained
- 115 g cream cheese softened
- 3 tablespoons dried bread crumbs
- 2 green onions finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 30 g cremini mushrooms (about 675 g), stemmed
- 1/3 cup panko
- 1 tablespoon butter melted
MethodIn bowl, stir crabmeat, cream cheese, bread crumbs, green onions, lemon juice, garlic, Worcestershire sauce and pepper. Spoon 1 tbsp filling into each mushroom cap, pressing to flatten slightly.
Makeahead: Cover and refrigerate for up to 3 hours.
Place on foil-lined rimmed baking sheet. Stir panko with butter; press 1/2 tsp onto each filling.
Bake in 400 F (200 C) oven until golden and mushrooms are tender, 18 minutes. Let cool for 5 minutes before serving.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 44 mg
- Sugars 1 g
- Protein 2 g
- Calories 34.0
- Total fat 2 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 2.0