RED LOBSTER AND CRAB STUFFED MUSHROOMS
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Recipe Information
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| Name: |
RED LOBSTER AND CRAB STUFFED MUSHROOMS |
| Submitter: |
ladygorb |
| Category: |
Appetizers |
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| Submitted: |
8 Nov 2005 |
| Updated: |
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| Views: |
291 |
| Rating: |
This recipe is unrated. |
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Description:
These are messy, but so very good.
Makes about 50 mushrooms.
Servings: 4
Heat the oven to 400°F.
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Recipe Ingredients
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- 2 T. butter
- 2 T. celery, minced
- 1 T. onion, minced
- 1 T. red bell pepper, minced
- 2 lb. mushrooms
- 1 C. oyster crackers, crushed (any cracker can be used)
- 6 oz. cooked lobster meat, chopped
- 1/4 lb. cooked fresh crab meat, picked over and shredded
- 1/4 C. white Cheddar cheese, shredded
- 1 large egg
- 2 T. water
- Old Bay Seafood Seasoning
- 1/8 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 3 T. olive oil
- 2/3 C. white Cheddar cheese, shredded
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Recipe Instructions
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Melt 2 tablespoons butter in skillet over medium heat.
Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper.
Cook 2 minutes, until tender; cool.
Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup).
Reserve remaining stems for another use.
Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.
Grease two large jellyroll pans.
Brush mushroom caps with 3 tablespoons olive oil.
Sprinkle caps with salt.
Stuff caps with lobster-crab mixture.
Arrange caps in prepared pans.
Divide and top with 2/3 cup shredded white Cheddar cheese.
Bake 12 minutes, until lightly browned.
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