| | Lobster & Crab Stuffed Mushrooms 2 Tablespoons of butter
2 Tablespoons of minced celery
1 Tablespoon of minced onion
1 Tablespoons of minced red bell pepper
2 pounds of mushrooms
1 cup of oyster crackers, crushed
6 ounces of cooked lobster meat, chopped
4 ounces of cooked crab meat, picked over and shredded
1/4 cup of shredded white cheddar cheese
1 egg
2 Tablespoons of water
1/4 teaspoon of Old Bay Seasoning
1/8 teaspoon of garlic powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
3 Tablespoons of olive oil
2/3 cup of shredded white cheddar cheese |
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Melt the butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook for 2 minutes, until tender, then cool. Remove the stems from mushrooms and finely chop 3/4 cup of stems. Set the mushroom caps aside. In a large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper. Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese. Bake 12 minutes - until lightly browned. Makes about 50 mushrooms. |
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