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<\/p>\n<\/p>\n
2 tbsp finely chopped white onion<\/p>\n
\u00bc cup finely diced celery<\/p>\n
2 tbsp finely chopped red bell pepper<\/p>\n
2 cups crushed oyster crackers<\/p>\n
35 fresh, medium to large size mushrooms<\/p>\n
\u00bd pound crab meat, use from the claws<\/p>\n
\u00bd cup shredded cheddar cheese<\/p>\n
\u00bd tsp Old Bay Seasoning<\/p>\n
\u00bc tsp garlic powder<\/p>\n
\u00bc tsp salt<\/p>\n
\u00bc tsp black pepper<\/p>\n
\u00bd cup water<\/p>\n
1 egg<\/p>\n
6 slices of white cheddar cheese<\/p>\n
Preheat the oven to 400*<\/p>\n
Saute the onion, bell pepper and celery in butter, for two minutes. Transfer to a dish and allow to cool in the refrigerator.<\/p>\n
While those are cooling, clean the mushrooms and remove the stems and gills<\/p>\n
Finely chop half of the removed stems and set to the side. Discard the remaining stems<\/p>\n
Combine the cooled vegetables, the finely chopped mushroom stems, the crab meat and all other ingredients except the sliced cheese.<\/p>\n
Place all the mushroom caps in a buttered baking dish, or individual baking containers<\/p>\n
Place 1 tsp of stuffing mix into each cap,<\/p>\n
Break the sliced cheese into smaller squares and cover each cap with a piece of the cheese.<\/p>\n
Bake in the oven for 12 to 15 minutes, until the cheese is slightly bubbly on top.<\/p>\n
Serve and sit back to wait for all the accolades coming your way!<\/p>\n
By the way, I sure hope you printed out the recipe, they will be asking for this one!<\/p>\n
SERVING SIZE: 1 piece<\/p>\n
Amount Per Serving:<\/strong> CALORIES: 160 | TOTAL FAT: 26g | SATURATED FAT: 22g | TRANS FAT: 4g | SODIUM: 30mg | SUGAR: 44g | PROTEIN: 18g<\/p>\n","protected":false},"excerpt":{"rendered":" How to make Crab Stuffed Mushrooms Ingredients 2 tbsp finely chopped white onion \u00bc cup finely diced celery 2 tbsp finely chopped red bell pepper 2 cups crushed oyster crackers 35 fresh, medium to large size mushrooms \u00bd pound crab meat, use from the claws \u00bd cup shredded cheddar cheese \u00bd tsp Old Bay Seasoning […]<\/p>\n","protected":false},"author":1,"featured_media":4530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4529"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4529"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4529\/revisions"}],"predecessor-version":[{"id":4531,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4529\/revisions\/4531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4530"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}