I would like to take you all into the way-back machine. You'll be shocked to know (yeah right) that I come from a long line of ladies who can boss around a kitchen and are famous for their mad party-throwing skills. Imagine, if you will, the tiny future bacon princess (that's me!) running underfoot, dragging a chair to the counter so I can watch my mama, hard at work making one of her famous party dishes. For a time, my parents even ran their own catering company. Cookin' and eatin' you see is in my DNA!
One of the staples that kitchen boss Mom would make was her crab-stuffed mushrooms. She would stuff hundreds of little fungi caps and send them out to the starving masses only to have the plate return, empty, moments later. So, clearly, it's one of my go-to party platters as well.
Recently I had the honor of hosting a baby shower for my former partner, Kathryn. In the spirit of a divide-and-conquer approach, each of us opened our arsenal of crowd-pleasers (because people, you never ever argue with a pregnant woman with knife skills when she says she wants to cook things too!). So here you go, Mom's famous crab stuffed mushrooms, just for you!
One of the staples that kitchen boss Mom would make was her crab-stuffed mushrooms. She would stuff hundreds of little fungi caps and send them out to the starving masses only to have the plate return, empty, moments later. So, clearly, it's one of my go-to party platters as well.
Recently I had the honor of hosting a baby shower for my former partner, Kathryn. In the spirit of a divide-and-conquer approach, each of us opened our arsenal of crowd-pleasers (because people, you never ever argue with a pregnant woman with knife skills when she says she wants to cook things too!). So here you go, Mom's famous crab stuffed mushrooms, just for you!
Crab Stuffed Mushrooms
--1 lb. mushrooms (about 3 dozen), washed and dried, stems removed
--4 TBSP butter
--1/4 cup finely chopped green onions
--garlic, finely minced
--1 1/2 cups bread crumbs, finely minced
--1 TBSP Worcestershire
--salt and black pepper
--shredded mozzarella (no more than 1 cup)
--2 cans lump white crab meat, drained, rinsed, and minced
--4 TBSP butter
--1/4 cup finely chopped green onions
--garlic, finely minced
--1 1/2 cups bread crumbs, finely minced
--1 TBSP Worcestershire
--salt and black pepper
--shredded mozzarella (no more than 1 cup)
--2 cans lump white crab meat, drained, rinsed, and minced
Take the mushroom stems and finely chop enough stems to measure about 1/2 cup. Melt 3 TBSP of the butter in a large skillet or frying pan (the one I used had deep sides to allow me to stir the mixture without slopping over the sides). Stir in the chopped mushroom stems, garlic, and green onion, and cook over medium heat for 5 minutes, stirring regularly.
Remove the pan from the heat and stir in the breadcrumbs, Worcestershire, a pinch of salt, a few turns of cracked black pepper, and the crab meat.
Time: 45 minutes
Serves: About 36 mushrooms
Calories: About 47 per mushroom
No comments:
Post a Comment