Crab Stuffed Mushrooms
2 (12 count each) packages of mushroom stuffer caps
6 tablespoons of butter, divided
1/2 cup of chopped onion, finely minced
1/4 cup of chopped green bell pepper, finely minced
2 slices of white or white wheat bread, toasted
1/2 pound of fresh lump crabmeat
Pinch of salt
1/4 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
1 tablespoon of dried bread crumbs
1 tablespoon of shredded Parmesan cheese, optional
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell
pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast
the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and
set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray
cartilage and shell; set aside.
Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread
and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well
mixed. Add the crab and half of the melted butter, gently mix.
Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes.
Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the
crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny
sprinkle of Parmesan, or slices of brick or provolove cheese if desired. Drizzle top with remaining butter.
Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked
through. Serve warm with wedges of lemon.