|
|||||||
|
|
|
|||||
|
|
|||||||
|
|||||||
|
|
|
|||||
|
|
|||||||
RED LOBSTER CRAB STUFFED MUSHROOMS
Source: Red Lobster's Web Site
1 lb. fresh mushrooms, approximately 35-40
1/4 C. celery, finely chopped
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
2 C. oyster crackers, crushed
1/2 C. Cheddar cheese, shredded
1/4 tsp. garlic powder
1/2 tsp. Old Bay Seasoning
1/4 tsp. ground black pepper
1/4 tsp. salt
1 egg
1/2 C. water
6 white Cheddar cheese slices
Preheat oven to 400ºF.
Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.
Chef's Tip: You can use a pastry bag with a large tip to fill the mushrooms.
Beverage suggestions: Chenin Blanc, Fume Blanc