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Mushrooms, Stuffed with Crab, Creole-Style
Stuffed Crab Meat Mushrooms |
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1 lb. lump crab meat, fresh or canned
1 large carton fresh Jumbo Mushrooms or 2 large cans Jumbo Mushroom buttons
1/2 cup Onions, white, minced
1/2 cup Italian Seasoned Bread Crumbs
2 Tbls. pimentos, minced
1/2 stick real butter
1/4 cup white wine, preferably Rhine
Salt and pepper to taste
Water, if necessary to retain moistness
1 Tbls. olive oil
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What you do, Shah!
Wash them Mushrooms, carefully, removing any critters hiding there, remove them stems, gently. Place on a dish to drain. Chop them stems and Onions very fine put aside.
Now get your skillet, light them fire and melt them butter slowly in them olive oil, Saute all them seasonings until done about 5-10 minutes, then add them wine, cook only long enough to evaporate them alcohol, you'll know.
While that is doing, add them chopped mushroom stems with them crap meat, and mix 'em up well. Add them bread crumbs and maybe some little water to keep moist, mix em up well; also, season to taste with salt and pepper. Add a little red hot sauce ifn' you want some heat, shah, but be real careful, a little of that stuff goes a long way towards hot, fast. Now blow out them fire from them stuffin's an stuff each button until it is full, and place them mushrooms on a oven proof plate, brown under broiler.
Note* Do we need to tell you that they will burn quickly ifn'you don't watch them and please don't over cook. As they finish you may want to add a small piece of
your favorite cheese on top to melt on the mushroom after you take it out them oven, whatever. Is so good! For sure!
Now you got some mushrooms that maybe you'll wanna share, then maybe not.....
Bon Appetite!
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Preparation Time: 1hr |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 5408 times. |
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