Crab Stuffed MushroomsCourse: sides
½ lb Canned lump Crab
½ Cup seasoned bread crumbs
1 medium onion (chopped)
¼ cup fresh chopped parsley
2 T red wine vinegar
½ cup mayonnaise
1 t horse-radish
12 to 18 large mushrooms cleaned and steams removed
- Preheat oven to 350°
- Briefly sauté onions in 1/2 tub Chef Shamy Garlic Butter, then add vinegar. In a separate bowl, combine onions and vinegar with bread crumbs, crab, parsley and egg. Mix to wet doughy consistency.
- Add 2.5 oz (rest of the tub) Shamy butter in hot skillet and briefly brown mushrooms. Do not leave on heat too long to avoid sweating and shrinkage.
- Combine mayo and horse-radish and put 1/2 t in bottom of each mushroom and stuff with crab mixture.
- Bake for 10 minutes or until breading begins to brown.
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