Crab stuffed mushrooms

By dyannucci

Ingredients

• Prep: 45 minutes Bake: 8 minutes
• Broil: 1 minute oven: 375°
• 24 large fresh mushrooms, 1 1/2–2 inches in diameter
• 1/3 cup melted butter
• 1/2 cup minced green and/or red sweet pepper (about half of a pepper total)*
• 1/4 cup minced celery (1/2 of a stalk)*
• 2 Tbsp. minced shallot (1 small)*
• 2 tsp. cooking oil
• 1 lb. fresh cooked crabmeat, cut into bite-size pieces, or four 6-oz. (4.25-oz. drained weight) cans crabmeat, drained, flaked, and cartilage removed
• 1/4 cup fine dry bread crumbs
• 1/4 cup mayonnaise
• 1 hard-cooked egg, yolk discarded and white finely chopped
• 2 Tbsp. minced green onion
• 1/2 tsp. Old Bay seasoning
• Dash bottled hot pepper

Details

Servings 4
Adapted from countryhome.com

Preparation

Step 1

To make ahead, stuff the mushroom caps, cover, and chill for up to 24 hours.



1. Rinse and drain mushrooms. Remove stems and discard. In a medium bowl toss together mushroom caps and melted butter. Transfer mushrooms to a large baking sheet. Arrange in a single layer, stem sides up; set aside.

2. In a small saucepan cook sweet pepper, celery, and shallots in hot oil until


3. In a large bowl combine sweet pepper mixture, crabmeat, bread crumbs, mayonnaise, egg white, green onion, seasoning, and hot pepper sauce. Spoon crumb mixture into mushroom caps.

4. Bake in a 375° oven 8 to 10 minutes or until heated though. Increase heat to broil. Broil mushrooms, 3 to 4 inches from heat, for 1 minute or until lightly browned. Makes 12 appetizer servings.

For quick and easy chopping, combine vegetables in a food processor and process until minced.