I found this recipe the other day on http://neo-homesteading.blogspot.com. I don't even remember what chain of events got me there. That ever happen to you?? It's a common occurrence to me, and lately I've realized it's not just pertinent to web browsing, but life.
Bringing the rabbit back around the tree....
Last night in the search for something different, something un-heavy, something delicious for dinner (or supper, however you want to think about it), I looked through a couple of cookbooks and remembered this recipe that I'd emailed to myself earlier this week. I do that a lot, email recipes to myself from sites I find. The recipes end up in my email, consequently on my phone. My phone later ends up on the counter with smudges on it due to my using it as a recipe card. This practice needs to stop. It's probably not sanitary and it's definitely not good for my phone.~~~~sorry, rabbit must have taken a left to get to the pond~~~heading him back down the bunny trail.....
I pulled up the recipe and realized that I had most of the ingredients in the pantry. Stroke of luck! I'm living remotely these days. The small town grocery store closes at 6. It's 7:30 by this point. It's too hot to eat before then, even if I haven't been working outside. The heat and the late eating have got to stop. It's not good for me. (off track again, sorry about that...)
The Recipe (finally):
Crab Stuffed Mushrooms with Horseradish Dipping Sauce
6 medium sized portobello mushrooms about 2" in diameter
4-6 button mushrooms
extra virgin olive oil, salt and pepper
8 ounces crab meat
2-3 tablespoons diced red bell pepper
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2 tablespoons mayo
1/2-1 teaspoon old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt
*fresh cracked black pepper
Preheat oven to 375 degrees.
The above is the recipe as published on the above blog address. Fern am mended it slightly to make it happen.
I had 3 portobello mushrooms about 4" in diameter, so I used them. I sprayed the shrooms with Olive Oil cooking spray and sprinkled with salt, pepper, and garlic powder (I was saving on the Weight Watchers Points Plus with this move). I drained and rinsed 2 6 oz cans of crab meat. One was lump and the other was just white crab meat. Probably not ideal, but it's what I had on hand. I didn't have a red pepper, but I had a yellow one. I used it. My chives in the herb "garden" aren't very plentiful, so I used green onion. Again, to save on the WWPP, I used 1/4 c of Egg Beaters rather than an egg. I also used Light Mayo. I thought I had Old Bay Seasoning. I didn't. I Googled how to improvise some at home. I learned that Emeril's Essence is a good substitute. I tried that.
Again, Fern am mended the dipping sauce....
I did use Greek Yogurt. It was good. I also used Light Mayo like I did with the crab mixture. I used just over a tablespoon of horseradish. I tasted it after 1 Tbsp and decided it needed more. I also went for the full teaspoon of hot sauce.
I served a stuffed shroom with a salad of mixed greens and veggies (cucumber, radish, onion, bell pepper, carrots) topped with blue cheese crumbles and croutons and light blue cheese dressing. I paired my summery supper with a glass of Llano Sweet Red wine.
It was good. I'm thinking if I ever re-make the recipe, I'll definitely use the Old Bay that the recipe calls for. I also think that it needs a little something, although I'm unsure what that might be at the moment. Let me know what you think, please. That is if you try it.
Bringing the rabbit back around the tree....
Last night in the search for something different, something un-heavy, something delicious for dinner (or supper, however you want to think about it), I looked through a couple of cookbooks and remembered this recipe that I'd emailed to myself earlier this week. I do that a lot, email recipes to myself from sites I find. The recipes end up in my email, consequently on my phone. My phone later ends up on the counter with smudges on it due to my using it as a recipe card. This practice needs to stop. It's probably not sanitary and it's definitely not good for my phone.~~~~sorry, rabbit must have taken a left to get to the pond~~~heading him back down the bunny trail.....
I pulled up the recipe and realized that I had most of the ingredients in the pantry. Stroke of luck! I'm living remotely these days. The small town grocery store closes at 6. It's 7:30 by this point. It's too hot to eat before then, even if I haven't been working outside. The heat and the late eating have got to stop. It's not good for me. (off track again, sorry about that...)
The Recipe (finally):
Crab Stuffed Mushrooms with Horseradish Dipping Sauce
6 medium sized portobello mushrooms about 2" in diameter
4-6 button mushrooms
extra virgin olive oil, salt and pepper
8 ounces crab meat
2-3 tablespoons diced red bell pepper
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2 tablespoons mayo
1/2-1 teaspoon old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt
*fresh cracked black pepper
Preheat oven to 375 degrees.
In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don't want to over cook the mushrooms or they will be too moist and the filling will become soggy.
The above is the recipe as published on the above blog address. Fern am mended it slightly to make it happen.
I had 3 portobello mushrooms about 4" in diameter, so I used them. I sprayed the shrooms with Olive Oil cooking spray and sprinkled with salt, pepper, and garlic powder (I was saving on the Weight Watchers Points Plus with this move). I drained and rinsed 2 6 oz cans of crab meat. One was lump and the other was just white crab meat. Probably not ideal, but it's what I had on hand. I didn't have a red pepper, but I had a yellow one. I used it. My chives in the herb "garden" aren't very plentiful, so I used green onion. Again, to save on the WWPP, I used 1/4 c of Egg Beaters rather than an egg. I also used Light Mayo. I thought I had Old Bay Seasoning. I didn't. I Googled how to improvise some at home. I learned that Emeril's Essence is a good substitute. I tried that.
Horseradish Dipping Sauce:
1/2 cup Greek yogurt or sour cream
2-3 tablespoons mayo
1 tablespoon horseradish (or to taste, but I use A LOT)
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2-1 teaspoon hot sauce
Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.
Again, Fern am mended the dipping sauce....
I did use Greek Yogurt. It was good. I also used Light Mayo like I did with the crab mixture. I used just over a tablespoon of horseradish. I tasted it after 1 Tbsp and decided it needed more. I also went for the full teaspoon of hot sauce.
I served a stuffed shroom with a salad of mixed greens and veggies (cucumber, radish, onion, bell pepper, carrots) topped with blue cheese crumbles and croutons and light blue cheese dressing. I paired my summery supper with a glass of Llano Sweet Red wine.
It was good. I'm thinking if I ever re-make the recipe, I'll definitely use the Old Bay that the recipe calls for. I also think that it needs a little something, although I'm unsure what that might be at the moment. Let me know what you think, please. That is if you try it.
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