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Catch ‘em & Cook ‘em: Blue Crab Stuffed Mushrooms

August 10, 2016
BY Capt. Dick May , Pine Island Eagle


12 large fresh mushrooms

1 1/2 Tbsp olive oil

1 1/2 Tbsp butter melted

4 Med. cloves of garlic finely minced

2 Tbsp onions finely minced

3 Tbsp bread crumbs

1/2 C cottage cheese

Worcestershire sauce to taste

1 1/2 Lb crab meat

How to:

1. After removing stems from mushrooms, finely mince the stems and set aside.

2. Lightly oil a skillet and place mushroom caps upside down in pan and brush with butter.

3. In a saucepan, heat olive oil and add minced stems, garlic, onions, and saute over medium heat for 4 or 5 minutes. Remove from heat.

4. Add Worcestershire sauce, cottage cheese and 1 Tbsp bread crumbs and stir to blend. Fold in crab meat.

5. Spoon mixture into mushroom caps and sprinkle with remaining bread crumbs and broil at least 4 to 5 inches from heat for 6 to 8 minutes or until brown on top. Serve immediately.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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