Spicy Crab Stuffed Mushrooms

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I made this recipe, almost to the letter. I altered the mushrooms, since I could only find white, and added a teaspoon of almond flour to the mix, since other reviewer complained the mix was to wet. I did not have parmesan, so I sprinkled a 5 cheese mexican blend on top. I baked them with a small amount of butter and wine in the bottom of the pan. We wound up eating them as a main course, since my two guests could not put them down. The flavor pops in your mouth... good with a dry white wine and toasted baguettes. Thank you Emeril. This recipe is a keeper.

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easy, adaptable, quick... use WHITE MUSHROOMS, need strong structure.

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Used fresh Jalepenos and had to add a lil bit of panco to tighten em up. Also topped w/ a dusting of panco and old bay. Came out very good will make these again.

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very expensive to make. it was way to fishy, may be better with imitation crab. threw it in the trash.

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My Daughter in law made them and brought them for our Thanksgiving meal. They were fantastic. Probably the best I ever had. She used artificial crab and they were still fantastic.

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I really love the recipe but when I added the salt the tasted was too salty so I had to add some cheese cream and some bread crumbs to make it less spicy! I garnished w italian fresh parsley. My mom loved them! I also used a big portabello mushroom and lots of shiitake mushrooms and they turned out really yummy! I also sub the jalapeno for some peruvian aji amarillo peppers and I didnt have to put a whole lot of it. It seems the recipe works w the pepper of your choice! Emeril you are amazing!

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I substituted shrimp for the crab by first pulsing the shrimp in my processor then litely cooking it with garlic in a pan. I cut back on the jalapanos by half and used Cabots horseradish cheese. This was excellent.

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Disclaimer: I didn't add the pickled jalapenos, because I didn't have any - and still, they were unbelievably beautiful and delicious. For the hot sauce I used a dash of Melinda's habanero (makes up for the lack of pickled jalapenos for some nice kick. I garnished them with a little chopped Italian parsley. This is a keeper recipe! The crab and mushroom flavors were not overpowered and these little babies sit lighter in your stomach than you might think. Oh yeah, baby!

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made for my parents and we loved them! i didn't have pepper jack cheese, substituted swiss and they still tasted great. I love spicy food but might pick a different pepper since the pickled jalapenos are very dominating. Will def make again!!

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if you like spicy, go for it! i was surprised that the crab still came though after i added a bit more jalapenos than called for. this is a new favorite for my family!