Crab meat dressing is my most favorite thing. You can use this recipe for deviled crab too. This is the first time I have given this recipe out.lol Went big time.When my children or friends wanted my recipe I would just tell them to get me the crab meat and I will make it for you.I hope ya'll enjoy it. It freezes well too.But I wouldn't keep it more than 6-8 weeks.
1I like to make this the day before,and give the seasoning time to get happy.lol But its good any time.
2Pick though your fresh crabmeat to remove any shell that was left. IF YOU USE CANNED CRAB MEAT: WHEN YOU OPEN THE CAN DON'T REMOVE TOP ALL THE WAY, DRAIN ALL THE WATER OUT AND SHAKE THE CAN. WITH THE TOP CLOSED LET FRESH WATER FILL CAN AND DRAIN AGAIN . I DO THIS 3 TIMES THEN POUR THE CRAB IN A AIRTIGHT CONTAINER AND REFRIGERATE. KEEP COLD. THIS GETS REID OF THE CAN TASTE.
3preheat oven to 400 degrees.Do not spray or grease bottom of cookie sheet.
4Clean mushrooms: break off stems,(I save them and use them in another dish)with a damp paper towel wipe off mushroom caps.
5In a large bowl add bread crumbs,creole seasoning,worcestershire,italian seasoning,onion,mayonnaise,eggs,garlic, and bell pepper, stir gently by hand until well mixed.
6FOLD in the crab meat very gently, you don't want to break up your lump crab any more than you have to.
7LEMON BUTTER, GARLIC SAUCE:
8In small sauce pan add olive oil and garlic cook garlic about 2 min.,then add butter,creole seasoning and lemon juice. Simmer for 5 min.
9Stuff mushrooms caps with desired amount of stuffing. Spoon about a 1/4 teas. of sauce over stuffed mushrooms. Use all of sauce.
10Bake for 20-25 min. until light brown on top. Remove from oven and put on serving platter. Pour sauce that is in bottom of cookie sheet on top of mushrooms.Serve.