Has it been a week since my last post? Yikes! Apologies for being off the radar. I had less time than anticipated while running around visiting with family & working at Shobha. I hope to be back in full force for the new year.
Each Christmas Eve we celebrate with the 7 fishes at my grandparents house. I always make the honey balls & Chris has added a new tradition: crab stuffed mushrooms. (Yes, we count crab as a fish - I know it's shellfish but it still counts in my book.)
Luckily, Chris agreed when I asked if I could snap some photos & blog his recipe for some savory appetizers to the world. Be sure to click through for Chris's full recipe that he adapted from the stuffed mushrooms he likes to order at Ruth's Chris Steakhouse.
Lastly, enjoy the last day of 2012, I hope it was a good year for you & your loved ones & wish that 2013 will be even better! Cheers & Happy New Year!
- 1 medium onion, mince
- 2 heads garlic, mince
- 3 tablespoons butter
- 1 lb crab meat
- 30-25 large white stuffing mushrooms
- 1 teaspoon old bay
- 1 teaspoon oregano
- 1 teaspoon salt (plus more for seasoning mushroom caps)
- 1 teaspoon black pepper
- 2 tablespoons mayo
- 1/4 stick melted butter
- 4 tablespoons olive oil
- 1/2 cup italian breadcrumbs
- 1/4 cup fresh parsley, chop
- Heat 1 tablespoon butter in a saute pan.
- sauté garlic & onion together over low heat.
- Chop crab meat.
- Melt remaining 2 tablespoons butter in a small bowl or pot.
- Mix crab meat, mayo, old bay, oregano, salt, pepper, mayo, melted butter, breadcrumbs & parsley together. Set aside.
- Gently pull stems from mushrooms & arrange with the caps facing up.
- Brush each mushroom with olive oil & season with salt & pepper.
- Roll small amounts of crab mixture into a ball & fit neatly inside each cap.
- Refridgerate until about a half hour before you plan to serve.
- Cook in a 350 oven for about 15 minutes. Let cool for about 5 minutes & serve.