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Oven 400 F |
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1 dozen large white mushrooms |
Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact. Set aside on a paper towel to drain. |
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2 stalks celery 1/2 medium yellow onion 2 garlic cloves |
Chop the celery and onion to ¼ “ bits. Finely chop or mince the garlic. |
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3 Tbsp olive oil |
Add the oil to a sauté pan over medium heat. Sauté the celery, onions, garlic for about 5 minutes until the onion is tender. |
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½ cup fine bread crumbs 1 tsp Frank’s Red Hot sauce ¼ tsp salt ¼ tsp black pepper ¼ tsp cayenne pepper |
Add and continue stirring to mix well. Turn off the heat and allow the pan to cool for 5 minutes. |
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1 egg |
Add the egg and mix well. |
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1 (6 oz) can Polar lump crabmeat 1 tsp lime juice |
Drain the crabmeat and crumble lightly with your fingers to find and remove any cartilage. Add the crab meat to the pan and gently mix together. Sprinkle with lime juice. |
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Place the mushrooms in a baking dish such as a 9×13 cake pan. Drizzle with olive oil. Turn them over and move around to coat with oil. Stuff the mushrooms with a spoon, mounding the crab mixture firmly on top of the mushroom. Place them back in the pan. Bake at 400 F for 20 minutes until golden brown. |
I prefer Pepperidge Farms Herb Seasoned bread crumbs, but you can make your own breadcrumbs or use crushed crackers. These are also delicious without the crab.