Sunday, November 25, 2012

Crab-Stuffed Mushrooms

I always like a little seafood at Thanksgiving and this year that came in the form of these easy and delicious crab-stuffed mushroom caps.  Basically they are my crab cake recipe with a little parmesan cheese, stuffed into a mushroom cap and baked.

I like to serve these with a little tangy garlic aioli, but at Thanksgiving, when I have so many other dishes to prepare I don't want to take the time to make a real aioli.  That's where my easy and fast aioli comes in handy.  It takes about 1 minute to prepare and is delicious!

These would be great any time of the year and can easily be scaled up for large parties.

Crab-Stuffed Mushrooms
makes 2 dozen

8 oz. lump crabmeat
1/4 cup finely diced fennel
1/4 cup finely diced red bell pepper
2 Tbsp butter
2 scallions, thinly chopped
1 tsp lemon juice
1/4 tsp ground white pepper
1/4 tsp salt
1 1/2 Tbsp mayonnaise
1 egg yolk
2 tsp dijon mustard
1/2 tsp worcestershire sauce
3 Tbsp finely grated parmesan cheese
1 cup panko bread crumbs
24 large mushrooms, stems removed and reserved for another use

Preheat oven to 350 F.

In a medium skillet over medium high heat, melt butter.  Add fennel and red bell pepper and saute until fennel is soft, about 5 minutes. Remove from heat.

In a large bowl combine lemon juice, white pepper, salt, mayonnaise, egg yolk, mustard and worcestershire sauce and whisk to combine.  Add crab meat, sauteed vegetables and all remaining ingredients except mushroom caps and gently fold until combined.

Stuff mushroom caps with crab filling, pressing slightly to compress filling.  Place in a large baking dish and bake for 30 minutes.

Serve hot with Mama Ozzy's Quick Aioli.

Mama Ozzy's Quick Aioli
1 cup prepared mayonnaise
2 cloves fresh garlic
2 Tbsp fresh lemon juice

Combine all ingredients in the bowl of a small food processor and process until smooth.  Transfer to a small ramekin to serve.

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