This weekend I’m busy working on some really awesome changes for this lil ole blog here. I’m pretty excited and you all will get to see why very, very soon! In the meantime, here’s a great appetizer recipe to keep your palate satisfied.
Stuffed mushrooms are one of my favorite appetizers, and these ones are pretty spectacular. They’re like mini crab cakes stuffed inside mushrooms. That doesn’t sound too bad, right?
Crab Stuffed Mushrooms
(adapted from CDKitchen)
- 1 lb mushrooms
- 1 tbsp olive oil
- 1/4 cup celery, finely chopped
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped red bell pepper
- 8 oz crab meat
- 2 cups oyster crackers, crushed
- 1/2 cup shredded Cheddar cheese
- 1/4 tsp garlic powder
- 1/2 tsp Old Bay seasoning
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 egg
- 1/2 cup water
- Sliced cheddar, for topping
Preheat oven to 400 degrees.
Wash the mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems.
Heat olive oil in a large pan over medium heat. Add celery, onion, red pepper and mushroom stems to the pan and saute for 3-4 minutes until soft. Remove from heat and let cool a few minutes.
Add all other ingredients (except cheese slices) to the pan and mix well.
Fill each mushroom cap with stuffing and place in a buttered or nonstick-sprayed baking dish.
Cover each mushroom with a small slice of cheese.
Bake 15 minutes, until cheese is lightly browned. Serve warm.
If you have any extra stuffing (I had a little), add some extra crab, another egg and a splash of milk. Form it into patties and bake in the oven– easy crab cakes!
I loved these mushrooms AND the next day’s crab cakes. The Old Bay and the cheddar gave them great flavor. I’ll definitely make these again!