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Crab Stuffed Mushrooms En Croute Recipe

Crab Stuffed Mushrooms En Croute

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 21-30 of 52

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  • on June 23, 2006

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    tHESE WERE VERY EASY OT MAKE AND WERE DELICOUS. WELL WORTH THE EFFORT !.

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  • on June 16, 2006

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    These are WONDERFUL! When my daughter tasted one of these, she just kept saying, "Oh my God" between every bite. I can't wait to serve these to guests.

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  • on March 24, 2006

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    This recipe was great. However, the second go round I subbed with crabmeat stuffing from my fish market. It contains lobster, crab, shrimp and scallops. I had this for my open house, my quest wanted to move in. Thanks for this idea. Very good combination.

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  • on January 16, 2006

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    I thought wrapping it in the dough was a bit much. I tried the recipe twice, the second time not usingg dough. It turnout nice and not as difficult to eat or serve.

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  • on January 06, 2006

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    Tried this recipe for New Year's and what a hit. Even great warmed up the next day.

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  • on January 05, 2006

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    I brought these to a New Years Eve party, they were all eaten. I cooked the mushrooms in the oven for 20 minutes to get rid of some of the liquid before hand. I also premade them several hours before hand and cooked them at the party and they came out great.

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  • on January 05, 2006

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    Made these New Year's Day. I agree that the canned crab got a little lost, but it was still well worth it. I used a sundried tomatoe/basil cheese. Has anyone tried preparing them ahead of time to bake later in the day? Would covering in plasic wrap be sufficient to keep the phyllo from drying out?

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  • on December 28, 2005

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    I made this for Christmas dinner and they were a big hit. I made them exactly as per the recipe, including the Boursin's cheese. I found the phyllo easy to work with, and they came out lovely and crisp. The crab was kind of lost in the cheese and mushroom, I thought - I didn't really notice it in there, but it was still very tasty. Next time I will try it with the cheese and maybe some chopped asparagus for some crunch. Definitely a keeper, thanks Paula!

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  • on December 27, 2005

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    Instead of putting the whole mushroon in, I would cut them up, just a little because you need that firmness and single flavor of the mushroom, and then top with the chesse mixture, this would of been easier to fill and fold.

    I would serve this again. Nummy

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  • on December 16, 2005

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    My sister made these mushrooms for a Thanksgiving appetizer this year. Everyone who tried them loved them. The only problem was the bottoms of the mushrooms turned out soggy. This may be because she used the large "stuffing" mushrooms which have higher water content. She also made them at home and transported them to my mother's house and reheated in the microwave since the oven was occupied by the turkey. This may have contributed to the soggy factor as well. Still, a very good appetizer. I'll try making these myself using the smaller mushrooms and real crab meat (my sister used canned. Question..........does anyone know if these can be made in advance and frozen?

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