Crab Stuffed Mushrooms-with a hint of hot sauce to give them just a little kick
One of the greatest things about being a food blogger is I can make anything I want at any time of the day. And claim it’s for the blog. It’s how I justified having Crab Stuffed Mushrooms for lunch the other day. On a Tuesday. For no other reason than I wanted them. Oh, and that I needed the good afternoon light to get photos.
Yeah, those are the excuses I used to make these when no one else was even home to help me eat them. We all make sacrifices for our jobs. This was one of mine.
Seriously though. Only two of us even like mushrooms in my house anyway. It’s my son and me. The girls could live the rest of their lives happily without even looking at a mushroom. Not for me and “the boy.” No, we’ll fight over the stray sauteed mushroom that accidentally landed on one of the girl’s plates. Dueling forks and may the best one win.
I’ll buy a pound of mushrooms, just for the 2 of us. It doesn’t matter if they’re raw, sauteed, baked, sliced or whole. We will devour every last one.
With the addition of crab, I knew there could be trouble. I couldn’t have my son trying to eat my subject before I was able to photograph it. His hovering might have caused shadows across the plate. His drool might cause a spot on the linens. Yes these are all the justifications I used to have stuffed mushrooms all to myself for a late lunch last week.
I don’t feel guilty saying I enjoyed every bite. The crab and cream cheese, along with the fresh herbs, blended beautifully with just the hint of garlic in the background. What sets these apart from other stuffed mushrooms is the hot sauce. Not enough to burn your mouth but just enough to let you know there’s something more there in the background.
They were still warm when my son came home after school. He devoured every last one I left for him. And then asked when we’d be having them again.
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- 22-24 medium sized button mushrooms
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 8 ounces crab meat
- 5 ounces cream cheese, softened
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup grated Parmesan cheese
- 1/8-1/4 teaspoon hot sauce (a few dashes to taste)
- 1/2 cup seasoned bread crumbs
- Cooking spray
- Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
- Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
- Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
- Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
- bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.
I use Louisiana Hot Sauce
recipe source ChocolateChocolateandmore.com
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