DescriptionThe perfect combination of crab meat, cheese, and herbs scrumptiously stuffed into plump, bite sized mushrooms. An elegant appetizer for any occasion.
Blue Swimming Crab Claw Meat
- 16 oz whole mushrooms, medium size (save mushrooms stems)
- 1 Tbsp olive oil
- ½ cup onion, diced
- All mushroom stems, pureed
- 1 tsp garlic, minced
- 2 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup parmesan cheese
- 2 Tbsp chives, thinly sliced
- 1 Tbsp parsley, roughly chopped
- 2 tsp lemon juice
- 8 oz crab meat
- ¼ cup panko breadcrumbs
- Salt and Pepper to taste
InstructionsPreheat oven to 450°F (230°C). Line a baking sheet with foil and lightly coat with oil or cooking spray. Clean whole mushrooms under cold water and pat dry with a paper towel. Carefully remove the stems from the cap. Chop the stems extremely fine, or puree in a food processor or blender for approximately 10 seconds.
Heat oil in a sauté pan over medium-high heat. Add the onions and sauté for 2—3 minutes until translucent. Add the chopped mushroom stems and garlic, and sauté for an additional 5 minutes until most of the water is gone. Set aside to cool for about 10 minutes.
In a deep mixing bowl add the cream cheese, mayonnaise, parmesan cheese, chives, parsley, and lemon juice and mix well to combine. Add the mushroom mixture and crab meat and gently mix. Add salt and pepper to taste.
Arrange the mushrooms caps on baking sheet and generously fill each cap with the crab mixture. Press down lightly with your finger to fill in all the gaps. Bake at 450°F (230°C) for 10—12 minutes. Serve warm and enjoy!