How To make Crabby Mushrooms
1 c Crab meat
1 T Bread crumbs
1 T Onions, minced
1 T Parmesan cheese, grated
1 t Salt
2 T Parsley, minced
12 ea Mushroom stems, chopped fine
12 ea Mushroom caps
1 ea Egg, beaten
1 x Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes.
Serve it hot.
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This is the best Vegan Crab Cake recipe. I used Lions Mane Mushrooms to create this vegan version. The mushrooms are the main event with very little filler and a whole lot of flavor. Try to get your hands on some Lions Mane Mushrooms and make this recipe. You won't be disappointed!!!
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Ingredients:
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December 20th 2023
This recipe for crab-stuffed mushrooms is perfect for a last minute holiday appetizer or to add to your repertoire for the Feast of the Seven Fishes!
@CBSPittsburgh
Here's Rania Harris's recipe:
30 Baby Bella mushrooms, stems removed and wiped clean with a damp paper towel – chop the stems for the filling
2 tablespoons extra virgin olive oil
½ small sweet onion – diced
2 cloves garlic, minced
4 ounces cream cheese, room temperature
1 tablespoon mayonnaise
1 dash Frank’s red hot sauce
½ cup freshly grated Parmesan cheese
Three quarters of a pound lump crab meat – picked over for any shells
Sea salt to taste
2 tablespoons finely chopped fresh chives
Directions:
Preheat oven to 375°
Heat olive oil in a skillet. Add the chopped mushroom stems, onion and garlic and cook stirring often until the mushroom stems give off their liquid and it evaporates, about 5 minutes. Let cool completely.
In a large bowl, mash together the cream cheese, mayonnaise and Frank’s red hot sauce with a spatula until well combined. Mix in the mushroom mixture along with ¼ cup of the Parmesan cheese. Gently fold in the crab meat and then season with salt to taste.
Fill each mushroom with some of the crab mixture, mounting it slightly. Sprinkle the filled mushrooms with the remaining ¼ cup Parmesan cheese. Arrange the stuffed mushrooms on a parchment lined half sheet pan.
Bake for 15 minutes, until mushrooms are tender and the filling is hot and the cheese is golden brown. Transfer to a platter and sprinkle with chives and then serve immediately
Makes 30 stuffed mushrooms
Note: The mushrooms can be prepared, covered with plastic wrap and refrigerated up to 8 hours before baking and serving.
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