Spicy Crab Stuffed Mushrooms

By Dionysus

By Emeril Lagasse, Recipe adapted from Everyday Is A Party Cookbook.

Great appetizer if you love stuffed mushrooms... I've adapted a tad from the original Emeril recipe.

Ingredients

• 12 ounces white mushrooms, cleaned and stems removed
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 teaspoon chopped garlic
• 1/2 cup chopped pickled jalapenos
• 1/4 pound pepper Jack cheese, grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• 2 ounces Parmigiano-Reggiano cheese, grated
• 2 heads radicchio, cut in half and grilled

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio