Photo: Spicy Crab Stuffed Mushrooms Recipe
Ingredients
- 12 ounces white mushrooms, cleaned and stems removed
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1 teaspoon chopped garlic
- 1/2 cup chopped pickled jalapenos
- 1/4 pound pepper Jack cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 2 ounces Parmigiano-Reggiano cheese, grated
- 2 heads radicchio, cut in half and grilled
Directions
Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.
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By trufrend
HOUSTON, TEXAS
on January 28, 2013
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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.
By bob_erbst_5219161
Diamond bar, CA
on December 27, 2012
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easy, adaptable, quick... use WHITE MUSHROOMS, need strong structure.
By muttley67
Connecticut
on December 25, 2011
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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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