Crab Stuffed Mushrooms
Crab Stuffed Mushrooms
3 1/2 tbsp. melted butter
25 mushrooms (stems removed and finely chopped (set them aside), they should look like little caps)
2 tbsp. butter
2 1/2 tbsp. green onions (chopped)
1 tsp. lemon juice
1 cup crab meat (cooked and diced)
1/2 cup soft breadcrumbs
1 egg (beaten)
1/2 tsp. dry dill weed
3/4 cup Monterrey jack cheese and Gruyere cheeses (divided)
1/4 cup dry white wine
1 tsp. fresh parsley (chopped)
Preheat oven to 400 degrees. Grease the bottom of a baking dish with 3 1/2 tbsp. butter. In a pan over medium heat, melt the 2 tbsp. butter; add in the chopped mushroom stems and green onions and cook until softened, about 3-4 minutes; remove pan from heat. Stir in the lemon juice, crab meat, crumbs, egg, dill weed and 1/4 cup of the cheese; mix well.
In the baking dish, place the mushroom caps and stir until caps are buttered from the sides and bottom of the pan. Spoon in crab mixture to each cap and top with remaining cheese; pour the wine around the mushrooms in the baking dish. Bake for 17-20 minutes until cheese is melted and lightly browned. Sprinkle on fresh parsley and serve.
*Johnna’s tip: For more of a bite, add in 1 tsp. of red pepper flakes. This will spice things up a little bit and won’t take away from the power of the crab meat and mushroom combination. JKGF is preparing for the big V-day and what better way to say I love You then to have little finger foods on hand to feed your special someone or to have on hand for a singles cocktail party. Mushrooms filled with a small mountain of crab meat is a good start;-)
3 1/2 tbsp. melted butter
25 mushrooms (stems removed and finely chopped (set them aside), they should look like little caps)
2 tbsp. butter
2 1/2 tbsp. green onions (chopped)
1 tsp. lemon juice
1 cup crab meat (cooked and diced)
1/2 cup soft breadcrumbs
1 egg (beaten)
1/2 tsp. dry dill weed
3/4 cup Monterrey jack cheese and Gruyere cheeses (divided)
1/4 cup dry white wine
1 tsp. fresh parsley (chopped)
Preheat oven to 400 degrees. Grease the bottom of a baking dish with 3 1/2 tbsp. butter. In a pan over medium heat, melt the 2 tbsp. butter; add in the chopped mushroom stems and green onions and cook until softened, about 3-4 minutes; remove pan from heat. Stir in the lemon juice, crab meat, crumbs, egg, dill weed and 1/4 cup of the cheese; mix well.
In the baking dish, place the mushroom caps and stir until caps are buttered from the sides and bottom of the pan. Spoon in crab mixture to each cap and top with remaining cheese; pour the wine around the mushrooms in the baking dish. Bake for 17-20 minutes until cheese is melted and lightly browned. Sprinkle on fresh parsley and serve.
*Johnna’s tip: For more of a bite, add in 1 tsp. of red pepper flakes. This will spice things up a little bit and won’t take away from the power of the crab meat and mushroom combination. JKGF is preparing for the big V-day and what better way to say I love You then to have little finger foods on hand to feed your special someone or to have on hand for a singles cocktail party. Mushrooms filled with a small mountain of crab meat is a good start;-)
Picture source: http://www.marketday.com/mealplanning/recipesView.aspx?RecipeID=771
Category: appetizers, finger-foods, seafood
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
If you enjoyed this article, subscribe to receive more just like it.
