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| Red Lobster's Crab Stuffed Mushrooms |
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| 1 lb |
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fresh mushrooms - (about 35 to 40) |
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| ¼ cup |
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finely-chopped celery |
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| 2 Tbs |
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finely-chopped onion |
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| 2 Tbs |
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finely-chopped red bell pepper |
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| ½ lb |
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crab claw meat |
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| 2 cups |
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oyster crackers, crushed |
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| ½ cup |
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shredded cheddar cheese |
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| ¼ tsp |
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garlic powder |
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| ½ tsp |
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old bay seasoning |
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| ¼ tsp |
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freshly-ground black pepper |
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| ¼ tsp |
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salt |
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| 1 |
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egg |
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| ½ cup |
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water |
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| 6 slices |
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white cheddar cheese |
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| 1 |
Preheat oven to 400°F. |
| 2 |
Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. |
| 3 |
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. |
| 4 |
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. |
| 5 |
Bake in oven for 12 to 15 minutes until cheese is lightly browned. |
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| Servings: 6 |
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| Recipe Type |
| Appetizer, Copycat, Crab, Mushrooms, Seafood |
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bravenet.com
