Beazell's Cook Book

Crab Stuffed Mushrooms by Mary Reason Theriot

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Crab Stuffed Mushrooms - Contributed by Mary Reason Theriot  




 Mushrooms – cleaned & ready for stuffing


1 (8-ounce) package cream cheese, softened

4 tablespoons sour cream

1 cup shredded cheddar cheese

8 ounces crabmeat

1 teaspoon Lemon Beazell's Cajun Seasoning

Dash of Dat sauce or other hot sauce

1 tablespoon Worcestershire sauce

1/4 cup bread crumbs

Marsala or white wine or melted butter

Garnish – dash of paprika



Mix above filling ingredients. (Cream cheese, sour cream, cheddar cheese, crabmeat, Lemon Beazell’s Cajun Seasoning, Dat Sauce, Worcestershire sauce and bread crumbs.)

Stuff mushrooms with above filling. Pour Marsala or white wine in bottom of baking dish. Add stuffed mushrooms and bake at 350 for approximately 10 minutes.

Note – melted butter can be used in place of wine.

Add a dash of Paprika, for garnish.



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