Crab Stuffed Mushrooms
Daniels Only request every birthday is I make my famous Crab stuffed mushrooms. This was inspired by a trip I took to Florida, where I ate the most delicious appetizer I have ever had, I could have ordered two more and made a meal of it, they were that good. Hunt as I may I could NOT find anyone that had this recipe. So I did what I always do, try to figure it out.
Once you make these bad boys, you will know why they are a holiday and birthday fav around here.
1 Pound Chunk Crab Meat ( I don't like the claw, but sometimes it is all I can find)
1/4 Cup Seasoned Bread Crumbs
1/4 Cup Seasoned Croutons crushed
2-3 Tablespoons Duke's Mayo
2 Tablespoons Butter
2 Tablespoons EVOO
1 Small Container of Small Portabella Mushrooms ( I always make two and make them in a huge casserole dish, they are amazing heated up too)
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon White Pepper
1/2 cup Fresh grated Parmesan Cheese
Alfredo Sauce (Recipe at bottom)
1: Start Alfredo Sauce, Directions Below
2: wash and pat dry each with a paper towel
3: In a large deep skillet, put on medium setting and add the butter and evoo. Once Melted add each mushroom, cap side down. Mushrooms will have a lot of juice and still will after we remove them, but cook until kinda soft, mushroom al dente. then move to wire rack cap side down to drain, with paper towels underneath. These will have a lot of water still come out, even after cooking.
4: in a Large bowl combine the crushed croutons, breadcrumbs, Crab Meat and enough mayo to have them stick together when forming a ball. (we are not forming balls with these, but that is the concept.
5: add in remaining seasonings.
6: Once at consistency, fill each mushroom cap to a nice round over cap. Meaning the ball theory, but with the mushroom in your hand. form the ball with the top part of the mushroom and the filling.
7: fill up a 13x9 or larger casserole dish with the mushrooms snug inside. Any remaining mixture fill in the gaps with the stuffing.
8: Top with 1/2-3/4 of the alfredo sauce and then the 1/2 cup Parmesan cheese and place in a preheated 350 degree oven until golden yummy brown.
9: take the remainder of the sauce and place an a small serving bowl in the center of a plate with your cut up garlic bread on 1/4th the plate and the mushrooms on the other.
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon c
¼ teaspoon salt
¼ teaspoon pepper
1 container of Fresh grated Parmesan cheese will use about 1-1/2 cups
1: Add Butter to a Medium size Sauce Pan and melt.
2: add in the 4 oz cream cheese, melt and stir in
3: add in garlic, salt, pepper and heavy cream, let come to a slow boil then add in the Parmesan cheese.
4: stir constantly with a flat wooden spoon, always scraping the bottom, as to not allow any cheese to settle. (I use a rubber whisk and the flat spoon, depending on if the cheese starts to clump
5: once a good thickness, turn off heat and set to the side (but keep stirring every few minutes as it will still thicken as it cools)
6: once boiling, turn down to a med/low heat and add in the parsley and
As usual, let me know how yours turn out and leave me any tips or tricks in the comment section below.