| Crab Stuffed Mushrooms |
Author: Nicole
Ingredients
- About 30 white or cremini (also known as baby bellas) mushrooms
- ½ cup mayonnaise
- 1 teaspoon Old Bay (or more to taste)
- 2 teaspoons finely chopped flat leaf parsley
- 1 large egg, lightly beaten
- ½ teaspoon freshly squeezed lemon juice
- 1 pound lump crabmeat
- 3 tablespoons grated (not shredded) Parmesan cheese
- ½ cup Marsala (sweet or dry) or white wine
Instructions
- Preheat the oven to 350°F. Set aside a large baking dish (9 x 13) that will hold mushrooms in a single layer. Mushrooms should have a small amount of space around them.
- Prepare mushrooms by removing stems and cleaning with a damp paper towel. You may want to use a grapefruit spoon to clean out a bit of the inside of the mushroom to make space for the crab imperial. If the mushroom will not sit flat, slice a bit off the top of the mushroom.
- In a medium bowl, mix mayonnaise, egg, Old Bay, lemon juice and parsley. Gently fold in lump crab using a rubber spatula – be careful not to break up the crab meat.
- Place a teaspoon (or so) of the crab imperial into each mushroom cap and add to the baking dish.
- Sprinkle each mushroom with a bit of grated Parmesan cheese.
- Pour Marsala or wine around the mushrooms. You want it to cover the bottom of the baking dish so you may need a bit more. Note that the mushrooms will give off some liquid while cooking too.
- Bake uncovered for 20 to 25 minutes. Crab imperial should be golden, internal temperature should register 165°F and mushrooms should be tender.
- Serve immediately.
Notes
* You can save mushroom stems, chop them up and add them to a pasta sauce or vegetable sauté.
* You can prepare these a few hours in advance – adding the liquid just before baking.
* If you have leftover crab imperial, place it in a small baking dish, top with grated Parmesan cheese and place alongside the mushrooms to heat. Serve with bread, crackers or vegetables.
* The crab imperial itself can be made a day in advance.
* You can prepare these a few hours in advance – adding the liquid just before baking.
* If you have leftover crab imperial, place it in a small baking dish, top with grated Parmesan cheese and place alongside the mushrooms to heat. Serve with bread, crackers or vegetables.
* The crab imperial itself can be made a day in advance.
Recipe by Riegl Palate at https://www.rieglpalate.com/crab-stuffed-mushrooms/