Скачать или смотреть Copper Chef Pan Crab Stuffed Mushroom Dip

Looking for a delicious dip for your next football party? Try this Crab Stuffed Mushroom Dip made in the Copper Chef pan! Your guests are going to love it!

http://www.copperchef.com

1 pound baby bella mushrooms, sliced
1/4 cup white wine
1 pound cream cheese
1 cup mozzarella cheese
1 pound lump crab meat, cooked
1-1/2 cups panko breadcrumbs
1/2 cup shredded parmesan
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic salt
Kosher salt and freshly ground black pepper, to taste
Crostini or melba toast, for serving

Preheat an oven to 400 degrees.

Heat a Copper Skillet over medium-high heat. Add half of the mushrooms and a generous pinch of salt. Cook, stirring often until the mushrooms begin to brown and any liquids released by the mushrooms have evaporated. Transfer to a bowl. Cook the second half the same way, however, when the mushrooms are done, return the first batch back to the skillet along with the wine. Reduce, stirring often until the wine is almost fully evaporated. Transfer to a large bowl. Add the cream cheese and mozzarella and stir to combine. Stir in the crab meat. Season to taste.

Return the mushroom/crab mixture to the Copper Skillet and spread it evenly into the pan. Meanwhile, in a medium-sized bowl, combine the panko, parmesan, oil and the garlic salt. Stir to combine. Spread the panko evenly over the mushroom dip. Bake until the breadcrumbs are golden and the dip is warm; about 15 minutes. Serve warm with crostini or melba toast.

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