Crab Stuffed Mushrooms
Prep Time: 25 minutes
Cook Time: 35 minutes

20 Each large white mushrooms(1-2 inches in diameter)
 3 TBSP chicken stock
6oz Crabmeat-DRAINED(reserve liquid)
1 Cup shredded cheddar cheese
3/4 Cup Italian style breadcrumbs
1 Cup whipped cream cheese
1 Cup sour cream
2 tsp minced garlic

PREHEAT OVEN  TO 350 DEGREES

Clean mushrooms by wiping them with a damp cloth. Lightly coat a 13x9 baking dish with nonstick cooking  spray. Remove stems from mushrooms and finely chop half the stems(discard remaining stems) and set aside.

Place mushroom caps in a large pan over medium-high heat with enough water to cover them. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for 15 minutes or until tender. Drain off water.

In a large bowl combine crabmeat, mushroom stems, 1/2 cup cheddar cheese, breadcrumbs, cream cheese, sour cream and garlic. Add 3 TBSP of the reserved crab liquid and mix well.

Shape into 20 1 1/2 inch balls. Place one crab ball into each mushroom and place in baking dish fill side up. Sprinkle with remaining cheddar cheese. Bake 20 minutes or until cheese melts and mushrooms are heated through. Wine Pairing: Pinot Grigio, Shriraz/Syrah or Pinot Noir. Beer Pairing: Amber Ale or Porter.


Recipe contributed by: Kristyn McDonald