Crab Stuffed Mushrooms

You know what?  I am an appetizer lover :-)

There were times when I was guilty of ordering two servings of them haha..

One of my favorites - crab stuffed mushrooms are always a yummy treat.  This easy-to-follow recipe will show you how to make your own restaurant quality stuffed mushrooms.


Crab Stuffed Mushrooms

1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop
about 1/2 the mushroom stems.(Use the remainder in another recipe
or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire
sauce, basil, garlic powder, onions, and lemon pepper. 

Fill mushroom caps with the crab mixture and place in a large,
lightly greased baking dish. Top with the grated Cheddar and
Parmesan cheeses. (Recipe may be prepared to this point and
refrigerated, covered, overnight.)

Bake at 450 degrees F for 15-20 minutes and serve warm.

Makes 24.

Quick 'N' Easy Beef Quesadillas

6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

1. Place onion and green pepper in a small microwave-safe bowl.  Cover, venting one corner, and microwave on high for 3 to 4minutes. Stir in 3 tablespoons of the salsa; set aside.

2. Divide cheese evenly among the tortillas. Arrange beef over
cheeses and top with vegetable mixture. Fold tortillas over to
close.

3. Heat a medium nonstick skillet over medium heat for 5 minutes.
Heat two quesadillas in pan about 2 minutes, turning once, to melt
cheese and warm filling. Repeat with remaining quesadillas. Serve
with remaining salsa.

Servings: 4