Crab Stuffed Mushrooms
Perfect for your next surf and turf or potluck!
While they aren't exactly the crab stuffed mushrooms loaded with cream cheese and parm you might remember, they might actually be better because there's a little bit of bacon and a bunch of herbs.
You can use canned lump crabmeat, the stuff you find in the meat department case in the little bucket, or even crab purchased from the butcher counter and picked by hand.
Ingredients
1 lb Crimini (or white button) mushrooms, stems reserved.
2 slices bacon, fine diced
1 med shallot, minced
2-3 cloves garlic, minced
1 rib celery, finely chopped
1 can lump crabmeat, drained, reserve liquid
1 Tbsp Flour
1 Tbsp Nutritional Yeast
1 tsp sea salt
1/4 tsp fresh cracked pepper
Dash Worcestershire sauce
1/2 cup broth (or reserved liquid)
2 Tbsp parsley, finely chopped
2 Tbsp Toasted Bread crumbs, or Crushed Pork Rinds
AIP Modifications
Cassava flour 3 tsp
Black or White Pepper
Bread Crumbs
Worcestershire Sauce
Method
Preheat oven to 350f
Clean mushroom caps and remove stems, place in a shallow oven proof dish. Chop the stems finely and set them aside.
In a large skillet over low heat, begin to render bacon. When it has begun to release its fats, adjust the heat to medium and add celery, garlic, shallot and reserved mushroom stems. Continue cooking until they have begun to turn golden brown.
Add in the drained crabmeat
Season with Salt and Pepper, nutritional yeast and Worcestershire sauce
Sprinkle flour and parsley over the top and stir gently to combine.
Add broth or reserved liquid, reduce heat and let it thicken up.
Heap filling atop prepared mushroom caps, then sprinkle with bread crumbs or pork rinds.
Cover loosely with foil and bake for 15-20 minutes, remove foil for the last 5 minutes to crisp the tops.
Garnish Ideas
Lemon wedges and chopped parsley are excellent, but not necessary!
Notes: I like to look for medium sized mushroom caps, they're easier to stuff than the small ones and works well for an appetizer sized morsel. Think of the gills as your own personal freshness indicator, when the gills are visible the mushroom is less fresh. The gills are where the mushrooms spores come from, older mushrooms will have exposed gills ready to disperse the spores.