Red Lobster style Crab Stuffed Mushroom


In order to duplicate that “restaurant chain”- make these changes-
Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red bell pepper and onion.

Bake them in small casseroles, as many as you can fit in there in one layer, and top with scampi sauce (1 stick of butter, 1/2 cup chablis and 3-4 tablespoons garlic powder-I have submitted the recipe) Everyone liked these but nobody seemed to be ‘wowed’. I added green onion and more cheese.

My husband loved these mushrooms! He said they were even better heated up in the microwave the next day. I used a couple that we had left over chopped up into an omelet. Next time I will use only fresh or frozen crab though. I thought they were a little on the fishy side.

My husband and I really liked these mushrooms. I used Italian bread crumbs instead of the croutons and I think next time I’ll saute the garlic before adding it to the mixture. They we’re really good as is though, we couldn’t stop eating them.

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This was good and surprisingly easy! I did substitute an extra can of crab for the lobster (I’m a poor college student) but the results were quickly eaten by my boyfriend:). I think next time I will swap some extra cheese for the 2nd can of crab.

I added more garlic than called for and sauteed it with some green onions and olive oil. I also used crab, shrimp, and scallops instead of messing with cooking a lobster tail. Added some fresh cracked pepper and Italian seasoning. In the past I have needed to add more butter to the stuffing to keep it together, but this time I added one egg and it worked out very well. It was still very moist and the stuffing held together, but wasn’t as greasy. I will sometimes use giant portabellas instead of regular mushrooms, I think it is a bit tastier!

INGREDIENTS:

35 fresh mushrooms
1/4 cup celery, finely chopped

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