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

August 22, 2018
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 was a former long-time island fishing guide and cookbook author.



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