Home picked crab adds flavor to recipes and family gatherings
I love picking and eating crabs.
Snow, King, and Blue crabs are lip-smacking delicious and help you spend real quality time at the table with family and friends.
You see, picking crabs is a process and one that can't be interrupted with phone calls, texts (can you honestly see yourself holding your iphone or blackberry with spicy Old Bay fingers? Impossible!)...which makes it the perfect activity for catching up with family and friends around the table. And what's more, to pick crabs right, everyone's got to roll up their sleeves and get a little messy. That too helps create a mood of 'keeping it real'.
In our house, once everyone has had their fill, we keep on picking the crabs to create a reserve pile of crabmeat for future recipes just like this delicious crab-stuffed mushroom caps. Also, there is something special about picking your own crabmeat in preparation for a dish. It just makes it taste even better...
Crab-Stuffed Mushroom Caps
makes 4 to 6 servings
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large white onion, finely chopped
2 pounds large white mushrooms, stems removed and pulsed in a food processor until finely minced
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon kosher salt
1 cup torn day-old bread, soaked in 2 tablespoons water (or use white wine or even dry beer!)
½ pound Monterey Jack cheese, grated
1 pound freshly picked crabmeat (blue, king, or snow crab)
Place a rack in the middle of the oven and heat to 375 degrees.
In a medium skillet over medium heat, slick the skillet with the olive oil. Add the butter, onion, minced mushroom stems, thyme, and salt. Sauté until the onions are translucent and the stems have released their juices, about 10 minutes. Remove from the heat and transfer to a medium bowl. Add the soaked bread, cheese, and crabmeat. Mix gently until well combined.
Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl. Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once. (Timing will vary according to the wattage of your oven. Steam them until they’re just slightly tender—they’ll finish cooking in the oven.) Transfer the mushrooms to several layers of paper towels and let drain.
Arrange the steamed mushroom caps, hollow side up, on a sheet pan. Stuff them with a nice mound of crabmeat stuffing. Don’t pack the filling too tightly. Bake the stuffed mushrooms for about 15 minutes, or until the filling is golden brown. Serve immediately.
Labels: american classics, Appetizer, Blue Crab, Comfort Food, Family Meal, stuffed mushroom caps
<< Home