Another recipe we want to share that was a big hit at our Thanksgiving Potluck is the Spicy Crab Stuffed Mushrooms that was made by our friend Cecille. It’s adapted from Everyday is a Party Cookbook by Emeril Lagasse, but it’s changed up a bit to our preference. When you combine mushrooms with crab, jalapenos, and cheese, you really get a winning appetizer! Cecille remade these crab stuffed mushrooms again with us and we made sure that it’s captured for your viewing pleasure. Of course, it would be even better if you tried out the recipe for yourself! We provided the link below to Emeril’s recipe at Food Network, but you can also follow the directions in our photos if you’d like to try our version with a few changes.
We used 1 pound of king crab meat, which we pulsed in the food processor.
Other ingredients to add to the crab: 1 tsp chopped garlic, half red onion diced, 1/2 cup chopped jalapenos, 1/4 lb grated pepper jack cheese, and 2 ounces grated Parmigiano-Reggiano cheese. (Note: Emeril's recipe doesn't call for red onion, but we added it in for a little crunch).
To that mixture, add 1/4 cup Japanese mayonnaise, 1/2 tsp salt, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Mix well.
Instead of button mushrooms, we used Portobellos instead. Stuff each mushroom with a good amount of crab mixture and top with some more grated Parmigiano-Reggiano cheese. Bake in a 350-degree oven for 30 minutes.
Spicy Crab Stuffed Mushrooms are perfect if you want to please your family and friends. The creamy crab filling has a nice kick of heat which really pairs well with the mushroom flavor. I would be surprised if you have any leftovers!
See the original recipe here: Spicy Crab Stuffed Mushrooms – Adapted by Emeril Lagasse