This recipe reinvents two appetizer classics—creamy crab rangoon and crispy
stuffed mushrooms—by melding them into one delicious nosh. They are incredibly hot
when they come out of the oven, so resist the urge to pop one right into your mouth.
INGREDIENTS
- 1 pkg (212 g) pasteurized crabmeat (see tip, below), drained
- 115 g cream cheese, softened
- 3 tbsp dried bread crumbs
- 2 green onions, finely chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- ¼ tsp pepper
- 30 cremini mushrooms (about 675 g), stemmed
- ⅓ cup panko bread crumbs
- 1 tbsp butter, melted
PREPARATION
- Stir together crabmeat, cream cheese, bread crumbs, green onions, lemon juice, garlic, Worcestershire sauce and pepper.
- Spoon 1 tbsp crabmeat mixture into each mushroom cap, pressing to flatten slightly. (Make-ahead: Cover and refrigerate for up to 3 hours.)
- Place mushrooms on foil-lined rimmed baking sheet.
- Stir panko with butter; press ½ tsp onto filling in each mushroom.
- Bake in 400°F (200°C) oven until golden and mushrooms are tender, about 18 minutes.
- Let cool for 5 minutes before serving.
NUTRITIONAL INFORMATION, PER PIECE: about 34 cal, 2 g pro, 2 g total fat (1 g sat. fat),
2 g carb, 1 g fibre, 12 mg chol, 44 mg sodium, 117 mg potassium. % RDI: 2%
calcium, 1% iron, 2% vit A, 3% folate.
TIP FROM THE TEST KITCHEN
Look for plastic tubs of pasteurized crabmeat in
the refrigerated area near the fish counter at your
supermarket. While pasteurized, the crabmeat is
not shelf stable, so be sure to keep it in the fridge
and use it up within a day or so of opening.
