Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
833
Calories
51g
Protein
21g
Fat
110g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 Large mushrooms
- 3 Tablespoons melted butter
- ½ Cup minced onion
- ¼ Cup butter
- 8 Ounces frozen crab legs, thawed
- ⅓ Cup Italian-seasoned bread crumbs
- ¼ Teaspoon cayenne pepper
- ¼ Teaspoon salt
- Grated Parmesan cheese
Directions
1
Clean mushrooms then remove stems and chop 1 cup of them and set aside.
2
Dip mushroom caps in melted butter and place top down in a shallow casserole dish.
3
Sauté onion in butter.
4
Add chopped crab legs and chopped mushroom stems.
5
Cook slowly a few minutes until mixture is tender
6
Stir in bread crumbs, salt and pepper and mix well.
7
Fill mushroom caps with seafood mixture
8
Sprinkle with parmesan cheese and bake at 350°F for 15 minutes.
9
Serve hot.
10
Category:Cathy's Recipes
11
Category:Crab Recipes
12
Category:Mushroom Recipes
13
Category:Appetizer Recipes
Recipe sourced from
fandom