Dungeness Crab Stuffed Mushrooms
These little babies take your traditional stuffed mushroom appetizer and takes them to the next level with Dungess crab.
These little babies take your traditional stuffed mushroom appetizer and takes them to the next level with Dungess crab.
Dungeness Crab Stuffed Mushrooms
Ingredients
¼ cup shallots, finely minced
1 egg white
1 Tablespoon sour cream
2 Tablespoons mayonnaise
1 Tablespoon fresh parsley, minced
1 ½ teaspoon fresh thyme, minced
1 teaspoon garlic, minced
½ teaspoon lemon zest
3 Tablespoons parmesan cheese, finely shredded
2 teaspoon ketchup
½ teaspoon Dijon mustard
1 ½ Tablespoons cream cheese, room temperature
¼ teaspoon salt
1/8 teaspoon pepper
2/3 cup Dungeness crab meat, flaked (in a pinch use canned crab meat)
½ cup panko bread crumbs
24 medium button mushrooms, stems removed
¼-3/4 cup champagne or white wine
2 teaspoons avocado oil
Instructions
Pre-heat your oven to 400 degrees.
In a medium mixing bowl, mix together the shallot, egg white, sour cream, mayonnaise, parsley, thyme, garlic, lemon zest, parmesan cheese, ketchup, Dijon, cream cheese, salt, pepper, panko and crab meat. With a spoon, fill each mushroom cap evenly with the mixture (about 2 teaspoons in each).
Pour equal amounts champagne and water into a medium to large baking dish, enough to cover the bottom of the pan. Place the stuffed mushrooms into the dish and drizzle the tops with avocado.
Bake for 25 – 30 minutes.
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