Crab & Garlic Cream Cheese Stuffed Mushrooms
Ingredients:
18 button or cremini mushrooms, scrubbed clean, stems removed
1 tablespoon butter, melted
For the Garlic Cream Cheese Filling:
½ package (or 4 oz) cream cheese, softened
1 tablespoon Parmesan cheese, grated
1 clove garlic, minced
½ tsp dried parsley
½ tsp dried oregano
For the Crab Topping:
¼ lb lump crabmeat, picked clean
6 Ritz Crackers, crushed
1 green onion, chopped
2½ tablespoons mayonnaise
1 teaspoon fresh lemon juice
Dash of Worcestershire sauce
Dash of Old Bay Seasoning
Salt and pepper, to taste
For the Horseradish Dip:
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons horseradish
Green onions
Directions:
Mix together all of the Horseradish Dip ingredients except for the green onions. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees F.
In a medium sized bowl, mix together all Garlic Cream Cheese Filling ingredients.
In another bowl, add crabmeat, Ritz Cracker crumbs, green onion, mayonnaise, lemon juice, Worcestershire sauce, Old Bat Seasoning, and salt and pepper. Mix well.
Using a spoon, fill the mushroom caps about ¾ of the way with the cream cheese mixture. Then, top each mushroom cap with about a tablespoon of the crab cake mixture.
Place all of the stuffed mushrooms in a greased baking pan and pour the melted butter evenly over all of them. Sprinkle the tops with Old Bay.
Bake for 20 minutes, or until crab cake topping has become golden-brown.
