Shelly's Recipe

CRAB STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 (12 count each) pkg mushroom stuffer caps
6 tbsp butter, divided
1/2 cup of chopped onion, finely minced
1/4 cup of chopped green bell pepper, finely minced
2 slices of white or white wheat bread, toasted
1/2 lb fresh lump crabmeat
1 egg
Pinch of salt
About 4 turns of the pepper grinder
1/4 to 1/2 tsp Cajun/Creole seasoning, or to taste
1/2 tsp Old Bay seasoning
Couple shakes of dried parsley
1 tbsp dried bread crumbs
1 tbsp shredded Parmesan cheese, optional
Lemon wedges

Preheat oven to 350.

Heat 1 tbsp the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Brush the tops of the mushroom caps with the butter and bake at 350 degrees for 5 minutes. Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny sprinkle of Parmesan, if desired. Drizzle top with remaining butter.

Bake at 350 about 20 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.