Spicy Crab Stuffed Mushrooms
By Genebean
Recipe courtesy of Emeril Lagasse
SHOW:
Emeril Live
EPISODE:
Emeril's Antipasto Bar
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Ingredients
- 12 ounces white mushrooms, cleaned and stems removed
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1 teaspoon chopped garlic
- 1/2 cup chopped pickled jalapenos
- 1/4 pound pepper Jack cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 2 ounces Parmigiano-Reggiano
Preparation
Step 1
Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes.
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