Mushroom Cap Neptune

Name: Mushroom Cap Neptune
Ingredients: 1/2 cup cream cheese; 1 cup crabmeat, defrosted and well drained (canned works well too); 1/4 cup chopped almonds (optional); 1 teaspoon garlic, finely chopped; 1 tablespoon lemon juice; 2 tablespoons finely chopped parsley; 1 teaspoon Worcestershire sauce; salt; 1/2 cup fresh breadcrumb; 24 medium mushroom caps; lemon butter; 1 cup melted butter; 2 tablespoons lemon juice; 1 teaspoon grated lemon rind; 2 tablespoons parsley; salt & freshly ground black pepper

16 ingredients

5 steps

Ingredients

1/2 cup cream cheese
1 cup crabmeat, defrosted and well drained (canned works well too)
1/4 cup chopped almonds (optional)
1 teaspoon garlic, finely chopped
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
1 teaspoon Worcestershire sauce
salt
1/2 cup fresh breadcrumb
24 medium mushroom caps
lemon butter
1 cup melted butter
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons parsley
salt & freshly ground black pepper

Directions

1

Preheat oven to 400°F.
2

Combine together cream cheese, crabmeat, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce and hot pepper sauce in a bowl. Season to taste and stir in bread crumbs.
3

Remove the stems from mushrooms and cut thin slices from the rounded side of the cap, to make sure it stands securely. Fill each cap with 1 to 2 tsp of the crab mixture.
4

Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms.
5

Bake for 12 to 15 minutes or until caps are cooked.