the Lake Kitchen

Dungeness Crab Stuffed Mushrooms

Makes 20-24

Ingredients

• ¼ cup shallots, finely minced
• 1 egg white
• 1 Tablespoon light sour cream
• 2 Tablespoons olive oil mayonnaise
• 1 Tablespoon parley, minced
• 1 ½ teaspoon 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 light 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 olive oil

Directions

1. Pre-heat your oven to 400 degrees.
2. In a medium mixing bowl, mix together the shallot, egg white, 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).
3. 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 olive oil.
4. Bake for 25- 30 minutes.

• Tags: appetizer
,
• Cooking
,
• crab
,
• dungeness crab
,
• food
,
• mushroom
,
• recipe
,
• stuffed mushroom