Crabs are indigenous to the southeast coast of Georgia, so we love to put them in everything. These gems are perfect for a party and convenient too: Stuff the mushrooms and keep them in the fridge for up to six hours before you heat and serve.
4 ounces cream cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons milk
4 ounces cooked lump crabmeat, thoroughly picked and cleaned of cartilage
1 tablespoon finely chopped onion
1 tablespoon chopped pimiento
1 tablespoon chopped fresh basil
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
24 white button mushrooms (about 1 1/2 pounds), cleaned and stems removed
Preheat oven to 350¡F. Line a rimmed baking sheet with aluminum foil; set aside.
In a food processor or with an electric mixer, whip or beat together the cream cheese, mayonnaise, and milk until smooth. Fold in the crabmeat, onion, pimiento, basil, garlic, pepper, and salt.
Spoon some of the crab mixture into the hollow of each mushroom; place on the prepared baking sheet. Bake for 15 to 20 minutes or until the filling is golden and puffed. Serve hot.
Servings: 24 mushrooms
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