Crab Stuffed Mushrooms III Recipe

  • 60 mushrooms
  • 1 lemon, juiced
  • 1 quart water
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 tablespoon sour cream
  • 1/2 cup cream cheese, softened
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup crabmeat
  • 2 tablespoons paprika
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
  3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
  4. 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.
  5. Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
  6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.