Crab-Stuffed Mushrooms

Step 1

Wipe dirt off mushrooms, take a thin slice of bottom of stem and discard.

Step 2

Remove stems and place in a mini-chopper or processor.

Step 3

Using a melon baller or teaspoon, scoop out mushroom a little bit, removing gills and discard scooped out portion.

Step 4

Coarsely chop (like 1 inch pieces) celery and onion and add to mini-chopper/processor.

Step 5

Add garlic and pimento to mini-chopper/processor and process until all vegetables are finely chopped.

Step 6

(Alternatively you can chop the vegetables by hand, but they need to be very finely chopped.)

Step 7

Heat margarine in a skillet over medium to medium high heat.

Step 8

Add vegetable mixture, seafood seasoning, salt and pepper.

Step 9

Cook stirring occasionally for 4-5 minutes until vegetables are tender and have released some moisture.

Step 10

Add 1 Tbsp of liquid from crab can to vegetables, mix around for about a minute until excess liquid evaporates.

Step 11

Remove vegetable mixture from heat.

Step 12

Drain crabmeat, squeezing out excess moisture.

Step 13

Mix crab with vegetables, and stuff mushroom caps with mixture, pressing it in and mounding it up.

Step 14

You’ll probably have a few teaspoons of crab mixture left – consider it a treat for the cook

Step 15

Sprinkle a little paprika over the mushrooms.

Step 16

You can refrigerate the Crab-Stuffed Mushrooms at this point if you like.

Step 17

When you’re ready to bake, remove mushrooms from refrigerator and preheat oven to 350 degrees F.

Step 18

Bake mushrooms on an oven-safe plate or sheet pan for 20 minutes.