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Crab Stuffed Cremini Mushroom Caps

My Grandpa Tony made the stuffing with crabs he caught himself trolling around Long Island Sound in his boat, the Cara Mia II.

Crab Stuffed Cremini Mushroom Caps

Ingredients

  • 2 cups crab dip
  • ¼ cup plus 3 tablespoons bread crumbs
  • 1 pound (about 24) cremini mushrooms, 2-inch-round size
  • 3 ounces Asiago cheese
  • ½ lemon, shredded

Instructions

  1. Preheat oven or toaster oven to 375°F.
  2. Lightly brush off any dirt from the mushrooms with a dry dish towel.
  3. Gently snap off the stem, being careful not to break the cap. Discard stems or save them for another use.
  4. Fold together ¼ cup breadcrumbs and crab dip recipe. Spoon the filling into each mushroom cap.
  5. Arrange in a single layer placed on a non-stick cookie sheet or a greased piece of aluminum foil on top of a cookie sheet.
  6. Set the oven or toaster oven rack to the lowest position. Bake for 20-25 minutes. Yields about 24 stuffed mushrooms.

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