Crab Stuffed Mushroom Caps
I made these mushrooms for Thanksgiving and they were a big hit. My husband nearly ate the entire pan by himself, the triskits added such an awesome flavor.
cream cheese, room temperature
Remove stems from the mushroom caps
Grind the triskits in a food processor, until very fine
Add the lump crab meat and cheese to the softened cream cheese, mix well.
Fold in the ground triskits into the cream cheese mix
Stuff cream cheese crab mixture into the caps of the mushrooms, sprinkle with Parmesan cheese
Bake at 350 for about 25 minutes