Wednesday, August 25, 2010

Crab Stuffed Mushrooms

Stuffer mushroom caps, filled with a crabmeat stuffing and baked.
Stuffer mushroom caps, filled with a crabmeat stuffing and baked.

Crab Stuffed Mushrooms

Stuffed mushrooms are one of my favorite finger-food party snacks, but for these, I grabbed some stuffer caps - the bigger mushrooms already cleaned and ready to stuff - from my local and most favorite grocery store, Rouse's Market. You can use any kind of mushroom that can be stuffed of course, just be sure to save the stems and include them in your stuffing mix.

Thanks to my wonderful mother-in-law sending over a couple of packets of already picked crabmeat from Dad's last round of crab-trap-fetch earlier this summer, instead of the more traditional sausage or cheese stuffing, I thought that I would showcase some crab stuffing in them for a change.  A small cookie scoop makes an easy job of stuffing these.

By the way, if you're not a lover of seafood as we are, mushrooms are fantastic when stuffed with a sausage mixture

Yum, yum. De-lish y'all! Here's how to make them.

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Recipe: Crab Stuffed Mushrooms

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: 24 each

  • 2 (12 count each) packages of mushroom stuffer caps
  • 6 tablespoons of butter, divided
  • 1/2 cup of chopped onion, finely minced
  • 1/4 cup of chopped green bell pepper, finely minced
  • 2 slices of white or white wheat bread, toasted
  • 1/2 pound of fresh lump crabmeat
  • 1 egg
  • Pinch of salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) {affil link}
  • 1/2 teaspoon of Old Bay {affil link} seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of dried bread crumbs
  • 1 tablespoon of shredded Parmesan cheese, optional
  • Lemon wedges

Preheat oven to 350 degrees F. Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed vegetables; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Brush the tops of the mushroom caps with some of the butter and bake at 350 degrees F for 5 minutes. Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny sprinkle of Parmesan, if desired. Drizzle top with remaining butter.

Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.

Cook's Notes: If you are using regular mushrooms that have not already been cleaned, chop up and add the stems to your stuffing.

Sausage Variation: Eliminate the crab and Old Bay and mix in 1/4 cup of Parmesan or Romano cheese, or substitute 1/2 pound of browned, spicy breakfast sausage for the crab. Substitute shredded cheddar cheese, in place of the Parmesan.


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Check These Recipes Out Too Y'all!

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Posted by on August 25, 2010

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