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Old 08-31-2004, 09:48 PM   #1
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SMOKED CRAB STUFFED MUSHROOMS

SMOKED CRAB STUFFED MUSHROOMS

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Run up Smoker to 350-375. Remove stems from the mushrooms, retaining
the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the
mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, smoke the caps tented with both end open at 350-375 for 15 to 20 minutes or
until hot.

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Old 09-01-2004, 11:49 PM   #2
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:D :D :D :D :D :D Boy, does this sound good. I'm going to make it tomorrow but I'll have to do it in the oven, don't have a smoker.
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Old 09-04-2004, 11:46 AM   #3
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Rainee, When I lived in Boulder, CO. we used to go to a restaurant on Pearl Street Mall called What's Up. This was so long ago I'd rather not say! They had the [/u]best crab stuffed mushrooms! I haven't found any like them to this day. So I can't wait to try your recipe. It looks delicious. Thanks for sharing!
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Old 09-04-2004, 12:04 PM   #4
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Oops! I was leaning on the "underline key" :oops:
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Old 09-14-2004, 01:36 PM   #5
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I've had this at a family party once. Not smoked though. And they are delicious.
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Old 09-14-2004, 01:52 PM   #6
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Re: SMOKED CRAB STUFFED MUSHROOMS

Quote:
Originally Posted by Rainee
SMOKED CRAB STUFFED MUSHROOMS

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Run up Smoker to 350-375. Remove stems from the mushrooms, retaining
the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the
mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, smoke the caps tented with both end open at 350-375 for 15 to 20 minutes or
until hot.
oh my god.......................
Hey Rainee, have you ever competed in the memphis in may BBQ contest?
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Old 09-14-2004, 02:01 PM   #7
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No, we have never done a MIM contest.

Plan on going to one in a couple of weeks.
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Old 09-14-2004, 02:15 PM   #8
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Quote:
Originally Posted by Rainee
No, we have never done a MIM contest.

Plan on going to one in a couple of weeks.
You must be referring to one of the sactioned contests. The actual MIM is only held on the 3rd weekend in May. I was on a couple of teams when I lived in Memphis and went back for several years after that when I moved to Northern Virginia. We never did too well while I was a team member (mostly what I did was help drink the beer), but I understand that the Parrotheads (my team) did pretty well this last year. Hope you enjoy MIM, it's a HUGE party--and good eats too. What kind of cooker do you have?
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Old 09-14-2004, 03:26 PM   #9
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you can check out our stuff at:



http://www.ebsbbq.com/
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Old 09-14-2004, 03:31 PM   #10
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Quote:
Originally Posted by Rainee
you can check out our stuff at:



http://www.ebsbbq.com/
Nice site--I can see you are a serious BBQ-er.
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