Crab Stuffed Mushrooms
- 6 medium sized portobello mushrooms about 2″ in diameter
- 4-6 button mushrooms
- extra virgin olive oil, salt and pepper
- 8 ounces crab meat (I used claw)
- 2-3 tablespoons diced red bell pepper
- 2-3 tablespoons chopped chives
- 1 egg
- 1 teaspoon mustard
- 2-3 tablespoons mayo
- 1 1/2- 2 teaspoons old bay seasoning
- 1/4 cup panko bread crumbs (optional)
- 1/2 teaspoon salt
- fresh cracked black pepper, hot sauce
Preheat oven to 375 degrees. In a bowl
combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a
good deal of old bay). Stir to mix and add panko, do not add too much
you just want enough for the mixture to bind together. Remove stems from
the mushrooms, using a spoon hollow out the centers and then toss
mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons
of filling stuff crab filling into the mushrooms. Place on a sheet pan
lined with aluminum foil and bake for 20-25 minutes or until the filling
is golden. You don’t want to over cook the mushrooms or they will be
too moist and the filling will become soggy.
Horseradish Dipping Sauce
- 1/2 cup Greek yogurt or sour cream
- 2-3 tablespoons Mayo
- 1 tablespoon horseradish (Use more or less to taste)
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon salt
- 1/2-1 teaspoon hot sauce
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