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Crab Stuffed Mushrooms

1/4 cup celery, finely chopped
2 TBSP onion, finely chopped
2 TBSP red bell pepper, finely chopped
1 TBSP butter
35 fresh mushrooms
1/2 lb. crab meat
2 cups crushed oyster crackers
1/2 cup shredded cheddar    cheese
1/4 tsp. garlic powder
1/2 tsp. Old Bay seasoning
1/4 tsp. black pepper, ground
1/4 tsp. salt
1 egg, beaten
1/2 cup water
6 slices white cheddar cheese

Preheat oven to 400-degrees.
Heat a skillet over medium-high heat.
Saute the celery, onion and bell pepper in the butter for 2 minutes.
Transfer to a plate and set aside to cool in the refrigerator.
While vegetables cool, wash the mushrooms and remove the stems.
Set the caps to the side and finely chop 1/2 of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, flaked crab meat, cracker crumbs, shredded cheddar, garlic powder, Old Bay, black pepper, salt, egg, and water. Mix well.
Place the mushroom caps in a large baking dish or smaller individual dishes.
Spoon about 1 tsp. of the crab filling into each mushroom cap, mounding the filling slightly.
Cover them with the sliced cheese (cut to fit as needed).
Place the baking dish in the oven and bake at 400-degrees for 12 to 15 minutes or until the cheese is melted and lightly browned.

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