Recipes

CRAB AND MUSHROOM MINI-CHEESECAKES
  • Ingredients
  • 1 small shallot
  • 1/4 red bell pepper
  • 6 white mushrooms
  • 1 small bunch chives
  • 1 tablespoon olive oil
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup crab meat
  • 4 ounces cream cheese, softened
  • 1/8 teaspoon powdered mustard
  • 1/2 teaspoon salt
  • 2 eggs, whisked
  • 1/2 cup shredded smoked Gouda cheese
Directions
  1. Mince the shallot to make 1 tablespoon
  2. Mince enough red bell pepper to make 1 tablespoon
  3. Trim stems from mushrooms, wipe clean with a damp paper towel and then finely dice the mushrooms to make 1/2 cup
  4. Mince chives and set aside
  5. Heat olive oil in a medium nonstick skillet over medium heat
  6. Add shallot and red pepper and saute 1 minute
  7. Add the mushrooms and cook until all liquid evaporates and mushrooms begin to brown
  8. Season to taste with salt and pepper and cool completely.Preheat oven to 400 degrees
  9. Spray 24 mini-muffin cups with nonstick spray
  10. On a lightly floured work surface roll out the puff pastry sheet to a 12 x 14 inch rectangle
  11. Using a 2-1/2-inch biscuit cutter, cut out 24 rounds and press into the muffin cups. Spoon 1 teaspoon crabmeat into each cup
  12. Mix together the cream cheese, dry mustard and salt until smooth
  13. Beat in eggs and then fold in cooled mushroom mixture and chopped chives
  14. Spoon egg mixture over crab
  15. Top with a sprinkle of Gouda cheese
  16. Bake 10 to 14 minutes or until puffed and golden
  17. Remove and serve warm.


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