Crab Stuffed Mushrooms

I selected a few simple yet delicious recipes for you to make this weekend. Before I get to those, let me tell you about today’s secret recipe. Crab stuffed mushrooms are always a yummy treat. This easy-to-follow recipe will show you how to make your own restaurant quality stuffed mushrooms at home.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

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New Secret Recipe

Crab Stuffed Mushrooms

1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.(Use the remainder in another recipe or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.

Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)

Bake at 450 degrees F for 15-20 minutes and serve warm.

Makes 24.

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The Oceanaire Seafood Room’s Maryland-style Crab Cakes

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Today I have a new 5 star restaurant recipe that is taken from the menu at The Oceanaire Seafood Room in Washington D.C.  The Oceanaire is known for their fresh and flavorful seafood dishes and one of their most popular menu items is the Maryland-style crab cakes.

These tender, soft crab cakes are baked, not fried, and can be assembled ahead of time and then heated at the last minute.  Perfect if you’re planning for company!

The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.


New 5 Star Secret Recipe

The Oceanaire Seafood Room’s Maryland-style Crab Cakes

2 eggs
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature

Heat the oven to 400 degrees.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.

Makes 8 (4-ounce) crab cakes

Source: L.A. Times

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