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Name: Red Lobster Crab Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Red bell pepper; 2 c Oyster crackers crushed; 1 lb Fresh mushrooms; 1/4 ts Black pepper ground; 1/2 c Cheddar cheese shredded; 1/4 c Celery finely chopped; 1/2 lb Crab claw meat; 1/2 c Water; 1/2 ts Old Bay Seasoning; 1/4 ts Salt; 6 slices White cheddar cheese; 2 tb Onion finely chopped; 1/4 ts Garlic powder; 1 Egg

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INGREDIENTS

2 tb Red bell pepper
2 c Oyster crackers ; crushed
1 lb Fresh mushrooms
1/4 ts Black pepper ; ground
1/2 c Cheddar cheese ; shredded
1/4 c Celery ; finely chopped
1/2 lb Crab claw meat
1/2 c Water
1/2 ts Old Bay Seasoning
1/4 ts Salt
6 slices White cheddar cheese
2 tb Onion ; finely chopped
1/4 ts Garlic powder
1 Egg

Servings

INSTRUCTIONS

1) Preheat oven to 400 degrees 2) Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator 3) While vegetables cool, wash mushrooms and remove stems 4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere 5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well 6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each) 7) Spoon 1 teaspoon of stuffing into each mushroom 8) Cover with sliced cheese 9) Bake in oven for 12-15 minutes until cheese is lightly browned. Recipe by: Red Lobster Web Site Posted to recipelu-digest by "Diane Geary" on Feb 7, 1998

NOTES

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Red Lobster Crab Stuffed Mushrooms

2 tb Red bell pepper
2 c Oyster crackers crushed
1 lb Fresh mushrooms
1/4 ts Black pepper ground
1/2 c Cheddar cheese shredded
1/4 c Celery finely chopped
1/2 lb Crab claw meat
1/2 c Water
1/2 ts Old Bay Seasoning
1/4 ts Salt
6 slices White cheddar cheese
2 tb Onion finely chopped
1/4 ts Garlic powder
1 Egg

1) Preheat oven to 400 degrees 2) Sauti celery, onion, and pepper in butter  for 2 minutes, transfer to a plate and cool in the refrigerator 3) While  vegetables cool, wash mushrooms and remove stems 4) Set caps to the side  and finely chop half of the stems. Discard the other half of the stems or  use elsewhere 5) Combine the sauteed vegetables, chopped mushroom stems,  and all other ingredients (except cheese slices) and mix well 6) Place  mushroom caps in individual buttered casseroles or baking dishes (about 6  caps each) 7) Spoon 1 teaspoon of stuffing into each mushroom 8) Cover with  sliced cheese 9) Bake in oven for 12-15 minutes until cheese is lightly  browned.    Recipe by: Red Lobster Web Site    Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 7,  1998

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These are so good, thanks so much, CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 4

Calories: 540
Calories from Fat: 230 (43%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 13.5g	67 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.2g
Cholesterol 155.5mg		48 %
Sodium 1160mg		40 %
Potassium 464.8mg		12 %
Total Carbohydrate 44.5g		13 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 42.2g
Protein 32g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 540

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