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Crab-Stuffed Mushrooms Recipe

Crab-Stuffed Mushrooms

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 161-168 of 168

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  • on August 29, 2005

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    Excellent recipe - very easy to make and delicious!
    Do not use crab sustitute - real crab tastes fantastic in this mixture. I had to bake it a little longer because my mushrooms were overstuffed.

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  • on August 27, 2005

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    easy to make, very good.

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  • on August 21, 2005

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    These are wonderful. This is even a great cracker spread.
    Please, use this format to "review" the recipe not your computer nor your personal feelings. Paula, you are great and truly know your "stuff."

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  • on July 13, 2005

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    I make these at least once a week.
    They are great for low-carb also. I buy the low-carb croutons and make them into bread crumbs in my food processor. Very tasty

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  • on July 03, 2005

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    Probably my fault, but I used canned very fine crabmeat and I also took out the gills of my portabella mushrooms and the result was they cracked open any spilled out theit content.

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  • on July 02, 2005

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    These are easy and delicious. Our company loved it!!

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  • on June 28, 2005

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    Love these mushrooms. Put them under the broiler a minute or two and they are great. Regarding printing just click on Full Page which brings up the recipe and hit print. It's that simple

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  • on June 23, 2005

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    This is a keeper. Easy to prepare and cook. You may need more than 2 portobello caps as this makes lots of stuffing. I wouldn't be surprised if a drizzle of EVOO or lemon juice after cooking wouldn't be a good idea.

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