Saturday, January 21, 2012
Crab Stuffed Mushrooms
One of the best things about living on the Eastern Shore of Maryland is the seafood. I developed my love for shellfish and crustaceans as recently as three years ago when I visited Qingdao, China and New Orleans back to back. After those two trips I had an epiphany. I finally understood what people meant when they said that good seafood should taste and smell like the ocean.
So now armed with an endless supply of the freshest blue crab, clams, and oysters, I have begun rounding out the seafood section of my recipe arsenal. And here is but one of those fantastic dishes.
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Here's what you need:
1 cup crab claw meat
8 ounces cream cheese, room temperature
small bunch of fresh flat leaf parsley, chopped
4 green onions, thinly sliced
2 teaspoons garlic powder
2 teaspoons Old Bay + more for garnish
6 tablespoons Parmesan cheese, finely grated
sea salt and fresh ground black pepper
12 large baby bella mushrooms, stems removed
3 tablespoons Panko bread crumbs
Preheat the oven to 375˙F. In a large bowl, mix the crab meat, cream cheese, chopped parsley, sliced green onion, garlic powder, Old Bay, and half of the Parmesan cheese. Season with salt and pepper.
After removing the stems of the mushrooms, place them on a baking sheet and stuff the caps evenly with the crab mixture. Top each with the remaining Parmesan Cheese, Panko bread crumbs, and a dash or two of Old Bay. Place the mushrooms in the oven and bake for 20 minutes, or until the filling is hot and melted.