As you can tell from the photograph above...photography is obviously not my strong suit or I would have noticed the chip in the plate and chosen a different plate to photograph these little bites of wonder. Please forgive me...or don't - but either way try this recipe...I promise my food is better than my photography!
This is my very own, authentic Carol, just me recipe! I came up with this recipe as an alternative to our cream cheese and sausage stuffed mushrooms. As usual I used our company as "guinea pigs" to my new recipe and luckily it went well and they are willing to come back again...which is a very good thing seeing how our company that night was my parents!
To start you will need the following:
Mushrooms, Crab, Mayo, Cream Cheese (yes I know it is not in this picture, I forgot it...I blame it on my photography skills, but it's in there!), Bread Crumbs, Lemon, Green Onion, Red Pepper, Worcestershire, Tabasco, Garlic Powder, Salt & Pepper
Finely chop 1/4 cup each - Red Bell Pepper and Green Onion
Add 1/4 pound Crab meat.
I live in the Pacific Northwest where Dungeness Crab is readily available - so that is what I used. However, you could use whatever crab you like. Please promise me you won't use imitation crab though...I think I would have to have myself a good cry...
Add 1 1/2 Tbsp each - Mayo & Cream Cheese
Cut a 1/2" thick lemon slice and squeeze the juice into the mixture
Add a Dash (a few shakes of the bottle)
Worcestershire & Tabasco
Add 1/4 c. Bread Crumbs, 1/8 tsp Garlic Powder, a pinch or two of Salt & Fresh Ground Pepper (to taste).
For the Mushrooms: You want to remove the stems and wipe down the caps to be sure they are clean.
Fill the caps with the crab mixture
We cooked ours on the BBQ, however you could also cook them in the oven.
BBQ: Med heat for 15-20 minutes, or until mushrooms are slightly softened.
OVEN: 350 degrees for 15-20 minutes or until mushrooms are slightly softened.
Once we removed these from the BBQ, Lover poured a little melted garlic butter over each mushroom They are delicious without the extra melted butter, but if you are feeling like your diet for the day can handle the extra fat it does make them a little more scrumptious!
Crab Stuffed Mushrooms:
1/4 pound Crab
1/4 c. red bell pepper
1/4 c green onion
1 1/2 Tbsp Mayonnaise
1 1/2 Tbsp Cream Cheese
1/4 c. Bread Crumbs
1/8 Tsp. Garlic Powder
Worcestershire - dash
Tabasco - dash
Salt & Pepper
Remove mushroom stems, wipe clean, set aside. Mix remaining ingredients together in a small/medium bowl. Fill each mushroom cap with crab mixture. BBQ or Cook in Oven at 350 degrees for 15-20 minutes, or until mushrooms are slightly soft and wrinkled. Serve with melted garlic butter if desired.
Makes: 12 stuffed mushrooms