Whether they are for an appetizer, a side dish, or main entree, crab stuffed mushrooms are tasty little (or big!) treats that take me back to my childhood. The pairing of crab and buttery mushrooms mixed with shallots, parmesan, panko are great to combine with Calicutts' Baltimore spice blends. Now, the only decision is what will you make them for?
Ingredients
- 3/4 lb Button mushrooms, large
- 1/2 C Butter
- 6oz Crab meat, drained, if canned
- 1/2 Shallot, finely chopped
- 1/3 C Bread crumbs or panko
- 3 Tbsp Parmesan cheese
- 2 Tbsp Dry sherry
- 2 tsp Calicutts Baltimore Spice Blend
Directions
- Clean mushrooms and place on a paper towel to dry. Remove stem and mince stems finely.
- Sauté the stems and shallots in a skillet with 2 Tbsp butter until lightly browned. Remove from heat.
- In a mixing bowl, mix crab with sautéed stems and shallots, bread crumbs, parmesan, sherry, and seasoning mix well.
- Slowly sauté mushroom tops in remaining butter until tender, turning once remove and drain on a paper towel.
- Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.