Spicy Crab Stuffed Mushrooms

By Genebean

Recipe courtesy of Emeril Lagasse

SHOW:
Emeril Live
EPISODE:
Emeril's Antipasto Bar

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

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.