Monday, April 5, 2010

Crab stuffed mushrooms

This is beyond tasty! Ryan and I had a similar dish as an appetizer a few weeks back, and I just had to try and make it for myself. It still needs some tweaking - the dish we ordered at the restaurant had more of a sauce thing going on.

-1 large package of mushrooms
-2 shallots, finely diced
-1/2 c butter, divided
-12 oz lump crab meat
-3 tbs fresh lime juice
-1/4 c fresh parsley, finely chopped
-1/4 c mayonnaise
-1 tsp salt
-1 tsp pepper
-1/2 c bread crumbs, divided
-1/4 c grated parmesan cheese

Clean and de-stem the mushrooms, saving the steams. Finely dice the stems and sautee in a small pan with 1/4 c butter and the shallot.

In a large bowl, combine the crab meat and the next 5 ingredients, through breadcrumbs (use 1/4 c in the mix). Add the onion mixture, stir well.

Spoon the crab mixture into the mushroom caps and arrange in a shallow baking dish. Combine the remaining 1/4 c breadcrumbs and parmesan cheese, sprinkle over the mushrooms. Drizzle with the remaining 1/4 c melted butter. Bake at 350 for 25 minutes.