Gary in VA
Head Chef
Ok boys & girls, here it is
Crab Stuffed Mushrooms
Combine:
1 egg
2 TBL Mayonnaise
1 TBL Lemon Juice
¼ tsp Salt
¼ tsp Black Pepper
1 tsp Worcestershire Sauce
1 tsp Dry Mustard
1 stick melted butter
Whisk above ingredients together and pour over:
1 lb lump crabmeat
½ cup dried breadcrumbs (I used ½ cup stovetop stuffing mixed per box instructions)
½ cup shredded cheddar cheese
¼ cup finely chopped onion sautéed in butter
½ stick melted butter
Other possible additions or substitutions for above:
Crumbled gorgonzola cheese
Chopped spinach sautéed in Sherry
Wash and dry mushroom caps, remove stems, Spoon crabmeat mixture into mushroom caps and put in baking dish. Makes about 30-36 large mushrooms, more if mushrooms are smaller.
Above steps can be done ahead of time and mushrooms refrigerated for next day baking.
Bake at 375 for 18-20 minutes until moisture begins to release from mushrooms.
Sprinkle mushrooms with Old bay seasoning and sauce with the following mixture:
1 egg
1 cup mayo
½ stick butter melted
1 TBL lemon juice
2 TBL half and half
Bake additional 8-10 minutes until mushrooms are tender. Serve hot.
Crab Stuffed Mushrooms
Combine:
1 egg
2 TBL Mayonnaise
1 TBL Lemon Juice
¼ tsp Salt
¼ tsp Black Pepper
1 tsp Worcestershire Sauce
1 tsp Dry Mustard
1 stick melted butter
Whisk above ingredients together and pour over:
1 lb lump crabmeat
½ cup dried breadcrumbs (I used ½ cup stovetop stuffing mixed per box instructions)
½ cup shredded cheddar cheese
¼ cup finely chopped onion sautéed in butter
½ stick melted butter
Other possible additions or substitutions for above:
Crumbled gorgonzola cheese
Chopped spinach sautéed in Sherry
Wash and dry mushroom caps, remove stems, Spoon crabmeat mixture into mushroom caps and put in baking dish. Makes about 30-36 large mushrooms, more if mushrooms are smaller.
Above steps can be done ahead of time and mushrooms refrigerated for next day baking.
Bake at 375 for 18-20 minutes until moisture begins to release from mushrooms.
Sprinkle mushrooms with Old bay seasoning and sauce with the following mixture:
1 egg
1 cup mayo
½ stick butter melted
1 TBL lemon juice
2 TBL half and half
Bake additional 8-10 minutes until mushrooms are tender. Serve hot.