CRAB STUFFED MUSHROOMS WITH HORSERADISH DIPPING SAUCE
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup panko bread crumbs
- 1 teaspoon mustard
- 1/2 cup greek yogurt or sour cream
- 1/2 teaspoon fresh cracked pepper
- 6 medium sized portobello mushrooms about 2" in diameter
- 4-6 button mushrooms
- extra virgin olive oil salt and pepper
- 8 ounces crab meat (i used claw)
- 2-3 tablespoons diced red bell pepper
- 2-3 tablespoons chopped chives
- 2-3 tablespoons mayo
- 1 1/2- 2 teaspoons old bay seasoning
- *fresh cracked black pepper hot sauce
- horseradish dipping sauce
- 2-3 tablespoons mayo
- 1 tablespoon horseradish (or to taste but i use a lot)
- 1/2-1 teaspoon hot sauce
- Carbohydrate 20.4248116666667 g
- Cholesterol 0 mg
- Fat 1.66790333333333 g
- Fiber 1.67591666428248 g
- Protein 3.945275 g
- Saturated Fat 0.348153333333333 g
- Serving Size 1 1 recipe (260g)
- Sodium 254.881333333333 mg
- Sugar 18.7488950023842 g
- Trans Fat 0.284393333333333 g
- Calories 113 calories
Preparation Preheat oven to 375 degrees. In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together. remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don't want to over cook the mushrooms or they will be too moist and the filling will become soggy. For the Horseradish Dipping Sauce: Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.
