Crab-Stuffed Mushrooms

Name: Crab-Stuffed Mushrooms
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters soft bread crumbs; 170 grams can crabmeat, drained, flaked and cartilage removed; 1 Dash cayenne pepper; 30 mediums fresh mushrooms; 1 Tbsp minced fresh parsley; 1 garlic clove, minced; 2 Tbsps mayonnaise; 1 Tbsp olive oil; 59 milliliters shredded Parmesan cheese; 0 teaspoons salt; 1 medium tomato, seeded and diced

Crab-Stuffed Mushrooms is a pescatarian hor d'oeuvre. This recipe serves 30. One serving contains 31 calories, 2g of protein, and 2g of fat. If you have bread crumbs, parsley, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.

Ingredients you will need

Crabmeat

Equipment you will use

Bowl

Remove and discard mushroom stems.

Ingredients you will need

Mushrooms

Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan

Mushrooms

Crab

Cooking Oil

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned.

Ingredients you will need

Mushrooms

Equipment you will use

Oven

Serve warm.

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

118milliliters

soft bread crumbs 170grams

can crabmeat, drained, flaked and cartilage removed 1Dash

cayenne pepper 30mediums

fresh mushrooms 1Tbsp

minced fresh parsley 1

garlic clove, minced 2Tbsps

mayonnaise 1Tbsp

olive oil 59milliliters

shredded Parmesan cheese 0teaspoons

salt 1medium

tomato, seeded and diced

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Gagnon Cellars Chardonnay Reserve (Oaked). Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.

Gagnon Cellars Chardonnay Reserve (Oaked)

This Sonoma Coast Chardonnay is about as big and bold as chardonnay's can be. Sur Lie aging in oak barrels gives this wine a balanced oaky, buttery flavor with just the right about of acidity.