Recipe by WIGWAM7
"Crab stuffed mushrooms with a little extra attitude!"
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grated Parmesan cheese
Italian-style seasoned bread crumbs
salt and pepper to taste
2 (6 ounce) cans
crabmeat, drained and flaked
fresh mushrooms, stems removed
I diverted from this recipe some... Customized it to my liking. I used Parmesan cheese, and smoked pepper jack, no Italian seasoning, sherry, or chili powder, I used a couple of teaspoons of hot sauce instead. The way the ingredients collaborated just tasted so divine! I will try to make the next batch like John posted it just to see if I like them.
I thought the parmesan definitely made them too salty. I almost doubled the mayo and it was still dry. I've made others w/ more butter and lemon and different cheeses that were better. I just drowned these in lemon to finish them up. Sry.
What more can I say? These were incredible! I did add a little cayenne and a bit of sherry to the mixture as well. Make sure you purchase a good brand of crab. Good goin' John!
Excellent! Excellent! Emeril Who?
These are so awesome! I thought I was eating at a fancy restaurant!!! The sherry gives them the kick they need.
OK, I admit that I didn't really read all the directions first. I just mixed everything together, threw it on some Portobello mushroom caps for a meal sized portion, put it in the oven topped with Provolone cheese. It was so good, fast and easy. 11/03 i have made them a few times now and they have turned out very dry when they weren't topped with the provolone.
Great mushrooms! I added some cayenne to give them a kick. Be sure to have lemon wedges available.
Recipe tastes absolutely great & is very easy to prepare! I liked using smaller, bite-sized mushrooms rather than large ones.
* Percent Daily Values are based on a 2,000 calorie diet.
John's Crabby Caps
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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