Tapas Tuesday: Crab Stuffed Mushroom Caps
Crab Stuffed Mushroom Caps are an easy, crowd pleasing appetizer. Serve them at your next tapas party.
Servings: 4 -6
Ingredients
- 1/2 pound crab meat picked through, shells removed
- 1 pound button mushrooms large ones sorted out, gills and stems removed
- 3 tablespoons butter or olive oil or mix
- 1/4 teaspoon garlic powder more or less
- 1/4 teaspoon Old Bay more or less
- 1/2 teaspoon Worcestershire Sauce
- salt and pepper to taste
- juice of half a lemon
- 2 tablespoons bread crumbs
- 1 tablespoon Parmesan cheese optional
Instructions
- Preheat the oven to 450.
- Heat the olive oil and/or butter in a large skillet.
- Add the mushroom caps and stir to cover.
- Heat slightly to soften the caps.
- Remove to an oven proof pan or casserole dish, set aside.
- Add the crab to the skillet, and season with the garlic powder, Old Bay, Worcestershire Sauce, salt and pepper. Add more butter or olive oil if needed.
- Stir in the bread crumbs, Parmesan cheese and lemon juice.
- Fill the mushroom caps with the crab mixture.
- Place in the oven for 5 to 8 minutes until heated through and the bread crumbs begin to brown.