Ingredients:
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
⅓ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large Portobello mushrooms, stemmed
1 cup shredded Swiss cheese
Chopped fresh parsley, for garnish if desired
Lemon wedges, for garnish if desired
Directions:
1. Pick crabmeat, removing any bits of shell. Place cream cheese and next 8 ingredients in a bowl. Beat at medium speed with an electric mixer until blended; gently fold in crabmeat.
2. Scrape and discard brown gills from undersides of mushrooms, leaving edges of caps intact, using a spoon. Spoon crabmeat mixture into mushroom caps. Arrange mushrooms in a single layer in a lightly greased 6- to 7-quart oval slow cooker. Sprinkle with cheese. Cover and cook on low 2 hours or until mushrooms are tender. Garnish, if desired.
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
⅓ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large Portobello mushrooms, stemmed
1 cup shredded Swiss cheese
Chopped fresh parsley, for garnish if desired
Lemon wedges, for garnish if desired
Directions:
1. Pick crabmeat, removing any bits of shell. Place cream cheese and next 8 ingredients in a bowl. Beat at medium speed with an electric mixer until blended; gently fold in crabmeat.
2. Scrape and discard brown gills from undersides of mushrooms, leaving edges of caps intact, using a spoon. Spoon crabmeat mixture into mushroom caps. Arrange mushrooms in a single layer in a lightly greased 6- to 7-quart oval slow cooker. Sprinkle with cheese. Cover and cook on low 2 hours or until mushrooms are tender. Garnish, if desired.
