mushroom's stuffed with lump crab meat

Name: Mushroom's Stuffed with Lump Crab Meat
Prep time: 25 min
Cook time: 20 min
Cuisine: Cajun/Creole
Ingredients: - 2-3 boxes of mushrooms depends on the size of mushrooms; 1 pound(s) fresh lump crab meat or 4 cans white lump crab meat; 3 cup(s) fresh breadcrumbs( i like to use french bread) do not use canned; 2 - eggs; 1 teaspoon(s) garlic minced; 1 teaspoon(s) italian seasoning; 2 tablespoon(s) worcestershire sauce; 1/2 cup(s) onion minced; 1/2 cup(s) bell pepper very finely chopped; 1/2 cup(s) mayonnaise; 1 1/2 teaspoon(s) tony's creole seasoning; ## LEMON,BUTTER, GARLIC SAUCE; 1 stick(s) butter( no subs ); 1 teaspoon(s) minced garlic; 1 teaspoon(s) tony's creole seasoning; 2 tablespoon(s) fresh lemon juice; 2 tablespoon(s) olive oil, extra virgin

(1 RATING)

49 Pinches

Linda Woodham

Cleveland, AL

Updated on Feb 15, 2014

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.

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prep time 25 Min

cook time 20 Min

method Bake

yield

Ingredients

- 2-3 boxes of mushrooms depends on the size of mushrooms
1 pound fresh lump crab meat or 4 cans white lump crab meat
3 cups fresh breadcrumbs( i like to use french bread) do not use canned
2 - eggs
1 teaspoon garlic minced
1 teaspoon italian seasoning
2 tablespoons worcestershire sauce
1/2 cup onion minced
1/2 cup bell pepper very finely chopped
1/2 cup mayonnaise
1 1/2 teaspoons tony's creole seasoning
LEMON,BUTTER, GARLIC SAUCE
1 stick butter( no subs )
1 teaspoon minced garlic
1 teaspoon tony's creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons olive oil, extra virgin

How To Make mushroom's stuffed with lump crab meat

Step 1

I like to make this the day before,and give the seasoning time to get happy.lol But its good any time.

Step 2

Pick 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.
Step 3

preheat oven to 400 degrees.Do not spray or grease bottom of cookie sheet.
Step 4

Clean mushrooms: break off stems,(I save them and use them in another dish)with a damp paper towel wipe off mushroom caps.
Step 5

In 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.
Step 6

FOLD in the crab meat very gently, you don't want to break up your lump crab any more than you have to.
Step 7

LEMON BUTTER, GARLIC SAUCE:
Step 8

In 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.
Step 9

Stuff mushrooms caps with desired amount of stuffing. Spoon about a 1/4 teas. of sauce over stuffed mushrooms. Use all of sauce.
Step 10

Bake 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.
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