Let’s just say, no one will be “crabby” after this meal.
Mushroom Prep:
Ingredients:
24 medium to large mushrooms
Directions:
Step 1: Preheat oven to 425 degrees. Remove the stems of the mushrooms
Step 2: Wipe the caps with a damp towel, then toss with salt and olive oil
Step 3: Arrange on a baking sheet and stuff as directed. Bake until mushrooms are tender and filling is golden brown (about 15 minutes)
Filling:
Ingredients:
20 butter crackers
4 tablespoons melted butter
½ cup finely chopped celery
½ cup red bell pepper
1 clove chopped garlic
4 ounces cream cheese
2 tablespoons mayonnaise
½ cup chopped scallions
½ cup grated scallions
¼ cup each grated parmesan cheese
1 lemon
8 ounces lump crabmeat.
Directions:
Step 1: Finely crush butter crackers and mix with 2 tablespoons melted butter.
Step 2: Melt 2 more tablespoons butter in a skillet over medium heat. Add celery and red bell pepper. Cook until softened. Add chopped garlic and cook for 1 minute.
Step 3: Combine cream cheese and mayonnaise in a large bowl, add chopped scallions, grated scallions, parmesan cheese, cracker crumbs, and parsley.
Step 4: Add zest and juice of lemon, the celery mixture and crabmeat.
Step 5: Divide among the mushroom caps and sprinkle with the remaining cracker crumbs and bake.
