Food for the Soul: Serve Crab Stuffed Mushrooms for a sophisticated party appetizer

Louise Childs
Posted 10/2/12

Several years ago I had the opportunity to cater a wedding reception for a relative. More than 200 guests were invited, and I was in charge of planning, preparing, serving and hosting the reception. What a challenge! Fortunately, I had family …

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Food for the Soul: Serve Crab Stuffed Mushrooms for a sophisticated party appetizer

Posted

Several years ago I had the opportunity to cater a wedding reception for a relative. More than 200 guests were invited, and I was in charge of planning, preparing, serving and hosting the reception. What a challenge! Fortunately, I had family members who volunteered to help. What a welcomed relief that was.

This recipe for Crab Stuffed Mushrooms and many other simple, easy, delicious recipes were collected from various family members and friends. It was a beautiful outdoor wedding reception with all the grace and charm of a true Southern Antebellum plantation wedding in north Alabama.

How proud I was of the many compliments I received from the guests about the food. I must say—it was a huge success. This young couple now has three children and is still talking about the feast they received at their wedding reception, especially this recipe.

Crab Stuffed Mushrooms

Ingredients

  • 16 large mushrooms (remove cap and save stems)
  • 1 16-ounce can of crabmeat, drained
  • 1 stick of butter (not margarine)
  • 2 cups mozzarella cheese, shredded
  • 1 tablespoon garlic salt
  • Sprinkle of pepper

Preparation

Wash mushrooms. Detach the stems from the caps and save the stems. Place caps in a baking dish, topside down, and add stems in space between mushrooms; you will eat these too. Sprinkle black pepper in each mushroom and on stems.

Melt butter and garlic salt together. Stir in the drained crabmeat. Inspect the crabmeat to make sure there are no shell pieces.

Spoon the crab mixture into the peppered mushrooms, and cover each mushroom with cheese.

Bake at 350 degrees for 30 minutes. Cool slightly before serving.

From the scriptures

Almost all books in the Bible contain references to foods. Luke 4:4 says, “It is written, that man shall not live by bread alone, but by every word of God.” Reading the Bible will supply you with spiritual food the same way that cooking and consuming food supplies your body with physical food. This recipe references the following scriptures:

  • Job 6:6
  • Proverbs 30:33
  • 2 Samuel 17:29
  • Numbers 11:5