Ingredients Jump to Instructions ↓

  1. 60 mushrooms

  2. 1 lemon, juiced

  3. 1 quart water

  4. 1/2 cup chopped onions

  5. 1/2 cup chopped celery

  6. 1 tablespoon sour cream

  7. 1/2 cup cream cheese, softened

  8. 2 tablespoons dry bread crumbs

  9. 1 teaspoon lemon juice

  10. 1/8 teaspoon garlic powder

  11. 1/4 teaspoon salt

  12. 3/4 cup crabmeat

  13. 2 tablespoons paprika

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand. Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika. Bake in the preheated oven 7 to 10 minutes, until lightly brown.


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