luvs
07-29-2011, 01:17 PM
1 lb. lump crabmeat, picked over for shells ( i buy the lump crab, canned & refrigerated @ the seafood counter)
mayonnaise
seasalt/pepper A/N
frank's
worchestershire
lemon
butter
provolone or mozzerella slices, torn or cut to fit mushroom
old bay
(optional- a few breadcrumbs if mixture is too loose)
-
mushroom caps, gills removed
(creminis or potabellos)
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oven to 350.
combine a few tbsp. mayo, then salt, pepper, a few dashes each of frank's & worchestershire, & juice of a lemon to your liking.
gently fold crab into this.
stuff a mound into each mushroom*
place a dab of butter over each mushroom
sprinkle lightly w/ old bay
arrange in baking dish or on a baking sheet & cook for about 10-ish minutes, then place a piece of cheese on & continue to bake 5 minutes, give or take.
*(if there is leftover crab stuffing crabcakes may be made w/ it)
mayonnaise
seasalt/pepper A/N
frank's
worchestershire
lemon
butter
provolone or mozzerella slices, torn or cut to fit mushroom
old bay
(optional- a few breadcrumbs if mixture is too loose)
-
mushroom caps, gills removed
(creminis or potabellos)
----------------------------------------------
oven to 350.
combine a few tbsp. mayo, then salt, pepper, a few dashes each of frank's & worchestershire, & juice of a lemon to your liking.
gently fold crab into this.
stuff a mound into each mushroom*
place a dab of butter over each mushroom
sprinkle lightly w/ old bay
arrange in baking dish or on a baking sheet & cook for about 10-ish minutes, then place a piece of cheese on & continue to bake 5 minutes, give or take.
*(if there is leftover crab stuffing crabcakes may be made w/ it)