MUSHROOMS NEPTUNE
Source: The Tech Zone

Last year, someone posted (at my request) a recipe for mushrooms neptune. I wanted the recipe because I like the the neptune that was served at The Keg Steakhouse so much. I've made the "TTZ version" several times and have always gotten rave reviews. I've also served it sans mushrooms as a dip for bread, or even as a "stuffing" for chicken.

8 ounce package light cream cheese
4 ounce can crab meat, drained
5 ounces smoked salmon tips
2 onions, finely chopped
1/4 cup grated Parmesan cheese
30 medium mushrooms
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 tablespoon lemon juice
Dash Tabasco sauce

Preheat oven to 425 degrees. In a large bowl, beat cream cheese until fluffy. Drain crab meat well. Chop salmon into V small pieces. Add crab meat, salmon, onions, Parmesan cheese, Worcestershire sauce, garlic, lemon juice, and Tabasco sauce to cream cheese. Beat well. Remove stems from mushrooms. Place mushroom caps onto individual escargot dishes or onto a baking sheet. Spoon mixture into mushroom caps. Smooth with a knife. Bake for 8-10 minutes or until lightly browned.

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MUSHROOMS NEPTUNE
Source: The Tech Zone

8 ounce package light cream cheese
4 ounce can crab meat, drained
2 green onions, finely chopped
1/4 cup grated Parmesan cheese (fresh, of course, and you can also add or substitute Romano cheese)
2 cloves garlic, minced, or garlic powder if I'm lazy
1 tablespoon lemon juice
Dash Tabasco sauce

Preheat oven to 425 degrees. Using your Kitchenaid mixer, beat the sh!t of the cream cheese until fluffy. Drain crab meat well. Add crab meat, green onions, Parmesan cheese (and Romano?), garlic, lemon juice, and Tabasco sauce to cream cheese. Beat well. Spoon mixture into oven-safe dish and bake for 35-45 minutes or until lightly browned. I think I've even baked it with an aluminum foil cover for 30-40 minutes, and then without the cover to achieve the lightly-browned effect on top.

Serve with warm bread slices on the side.