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Crab Stuffed Mushrooms

plate

Yield

Makes 10 appetizers

kikkoman products used:

ingredients

1 pound large fresh mushrooms
4 tablespoons butter, divided
1/4 cup plus 2 tablespoons Kikkoman Panko Bread Crumbs or Whole Wheat Panko
1/2 cup shredded fresh, canned or imitation crabmeat
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon black pepper

directions

Heat oven to 375ºF. Wipe mushrooms gently with a damp paper towel. Remove and finely chop stems. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add mushroom stems and cook for 5 minutes or until tender. Remove from heat and stir in 1/4 cup of the panko, the shredded crab, onion powder, salt and pepper.

Stuff mushrooms caps with crab mixture and place them stuffing side up on an ungreased rimmed baking sheet. In a small bowl, combine remaining butter and panko. Sprinkle evenly over the tops of the mushrooms and bake for 15 minutes.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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