Mushroom-Crab Puffs

For warm from the oven appetizers, stuff marinated mushroom caps with crab meat, bake, and serve immediately.

by 4  people

add your rating
add a comment
savings in
  • see savings
    On Sale
    36 - 40   
    2-inch-diameter fresh mushrooms
  • see savings
    On Sale
    1   cup 
    cooking oil
  • see savings
    On Sale
    1/3  cup 
    white wine vinegar or vinegar
  • see savings
    On Sale
    1/4  teaspoon 
  • see savings
    On Sale
    1  5  ounce jar 
    sharp processed cheese spread
  • see savings
    On Sale
    1/4  cup 
    mayonnaise or salad dressing
  • see savings
    On Sale
    2  6  ounce can 
    crabmeat, drained, flaked, and cartilage removed
  • see savings
    On Sale
    3   tablespoons 
    thinly sliced green onions

Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm. Makes 36 to 40 appetizers.
Nutrition information
Per Serving: cal. (kcal) 45, Fat, total (g) 4, chol. (mg) 10, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 2, vit. A (RE) 10.3, vit. C (mg) 0.59, sodium (mg) 87, calcium (mg) 20.19, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
25 Days of Christmas Cookies: Peppermint Puffs
... very own Peppermint Puffs. Make these Peppermint Puffs! *** Check out our 25 Days of Christmas Cookies... read more...

shop our favorite products