Thursday, August 16, 2012
Lighter Crab Stuffed Mushrooms
The last time I had stuffed mushrooms they were delicious, but they were swimming in butter. This recipe is all about delicate lump crab meat, mixed with a little bread crumb, lemon, canola oil mayo, and a few savory herbs and spices. It's steamed and broiled, not baked in butter.
The mushrooms are prepared a little al dente so that you can pick them up and eat them with your fingers or with toothpicks. Perfect for a cocktail party!
18 medium white mushroom caps, stemmed and gills removed
Butter flavored cooking spray
8 ounces lump crab meat (from a container), picked through for shells
2 tablespoons lemon juice
2 tablespoons Canola oil mayonnaise
1/2 cup plain bread crumbs
1/2 teaspoon seafood seasoning
3 or 4 dashes hot sauce
1 teaspoon dried oregano plus a little more for topping
Pinch or two of paprika
Freshly chopped chives (optional)
Lemon slices (optional)
Preheat broiler to high.
Arrange the mushroom caps into two pie plates sprayed with cooking spray, open side up. Add a little bit of water to the bottom of the pan. Broil under high heat for about four minutes. Remove and let cool slightly.
Lightly mix together the crab meat, mayonnaise, bread crumbs, seafood seasoning, hot sauce and the teaspoon of dried oregano. Be careful not to break up the crab too much.
Fill each opening of the mushrooms with equal amounts of the crab mixture. Sprinkle with extra oregano. Return to broiler and cook for about four more minutes.
Sprinkle with the paprika. Return to broiler for about two more minutes until tops slightly brown.
Remove from broiler and cool only slightly. Top with fresh chives and serve with lemon slices.
Enjoy and see you soon!