What to do if you have too much crab left over from crabbing season?
Make this great appetizer for four of course. Hope you enjoy my recipe for Crab Stuffed Mushrooms, our guests sure seem to ;)
Clean and wipe 20 large mushrooms, remove stems and hollow out the caps a little.
In a saucepan combine :
half a brick of cream cheese (125 grams)
6 oz fresh or frozen crab meat (Dungeness is the best if possible)
1 tsp of Old Bay seasoning
1/4 cup of green onions or shallots finely diced
1/4 tsp of horseradish (slightly more if you like)
squeeze of lemon juice
1/4 cup of grated parmesan cheese
salt and pepper to taste
heat over low heat and mix well, taking care not to thrash the crab meat up too much, aproximately 5 minutes.
place mushroom caps on an baking tray and fill completely with crab and cheese mixture.
bake in 425 degree oven for 10 minutes and put on broil for last few minutes.
Boaters can use their Seabque just as well, place on a tray on low for aprox 10 minutes with lid down. Check after 5 minutes.
Leftover crab mixture can be frozen for the next trip.
Enjoy,
Kalena
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